This Braised Quick Rib Recipe is the Straightforward Vacation Meal I Make Each Yr

Considered one of my favourite vacation traditions arms DOWN is the annual ceremonial dinner we host for a similar small group of mates within the week leading up to Christmas. There’s one thing about that point that feels magical–it’s the tail-end of the vacation season, simply earlier than it crescendos into full-on household time, and it lends itself to main festivity. Yearly, all of us convey our A-game and present up able to let our hair down and pop open a bottle of bubbly. In actual fact, two years in the past it was at this very get together that I discovered to saber my first bottle of champagne, however that’s a narrative for an additional time.

Since I’m extra fascinated with kicking again with my mates than standing across the range all evening, I’ve come to depend on a number of standby recipes that really feel particular sufficient for the vacations however may be made fully prematurely–and lend themselves to large batch cooking for a crowd. Out of the varied recipes I’ve made by means of the years, it’s this candy and spicy braised quick rib recipe that’s change into an almost-permanent fixture on my menu.

Why do I love these short ribs? Oh, let me count the ways. For starters, short ribs are a cut of meat that feels made for serving a crowd. Rather than having to carve a big hunk of roast at the table, they’re already divvied up into individual portions that can easily be scooped onto a plate, ready to eat. They’re also luxuriously tender, with a richness that feels so perfect for the holidays. I love to serve these easy short ribs with something creamy on the side (think mashed sweet potatoes, polenta, or cauliflower mash) so their velvety sauce will get soaked up and infuses their scrumptious pink wine-infused taste onto every part.

Perhaps the best thing about this sweet and spicy braised short rib recipe is that it can be made almost completely in advance–in fact, it’s at it’s very best when made the day before! The flavors deepen over a few hours, and all that’s left to do when it’s time to eat is gently rewarm them on the stovetop. Speaking of which, I made these short ribs start-to-finish on my KitchenAid® 48” Smart Commercial-Style Gas Range. As you guys know, we put in it as a part of our kitchen design refresh final 12 months, and one 12 months in, I’m nonetheless relishing the chance to get artistic within the kitchen with my trusty sidekick.

This range is obviously beautiful–y’all ask me all the time on Insta who makes it!–but you may not know that the range is available in 9 curated colors to fit a range of styles. Although I kept it classic with Stainless Steel, there’s a part of me that wonders what it would have looked like in Milkshake… For my subsequent kitchen, maybe? Its professional-level efficiency actually turns into evident through the holidays, once I could be concurrently boiling potatoes, frying sage leaves, and letting my quick ribs end off within the oven turned good and gradual. The vary lets me have full management over all my completely different temperature settings so the top result’s nothing in need of perfection.

To make things even easier on myself, I get some help from my butcher by asking him to cut bone-in “flanken-style” beef short ribs into two-inch pieces. That way, there’s no additional butchering for me to do at home before I season and sear these guys. Generally, I portion 2 of these pieces per person, give or take based on their appetite. I think you’re going to love this easy braised short rib method that requires little more than chopping some veggies and throwing it all in the pot. The end result is so flavorful, fall-off-the-bone tender, and destined to become a keeper for your holiday gatherings for years to come.

As delicious as these short ribs are straight out of the oven, it’s the chimichurri that brightens them up and takes them over the top. I zip up a batch of this sauce all the time, and keep it in the fridge so I’ve got it on hand for drizzling over meats, fish, and even pasta. Made with cilantro, parsley, garlic, and vinegar, it’s got that acid-y punch that keeps the entire dish from feeling heavy.

And, since we eat with our eyes first, I love finishing this dish with a few garnishes that add color, zing-y flavor, and freshness. Just before serving, I tear more fresh herbs over the top, then scatter on some paper thin red onion and the zest of a lemon.

If you make this braised short rib recipe, be sure to give it a rating below, and tag us on Instagram @camillestyles, so we are able to see your quick ribs in motion. Blissful vacation cooking!

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