Because there are a few steps to this dish and cooking time is the better part of an afternoon, this recipe is ideal for weekend cooking.
1. Season the short ribs generously and on all sides with salt and pepper. Warm a large braising pan or a Dutch oven over medium-high heat. Add the oil. Once it’s hot, brown the ribs on all sides, in batches. Transfer the browned ribs to a plate and repeat with remaining ribs.
5. Return the ribs to the pan, arranging them with the meatiest sides facing down. Add enough beef broth to cover the ribs. Bring the liquid to a simmer, then turn off the heat. Cover the pot tightly with aluminum foil, then with the lid. The foil helps prevent too much liquid from evaporating from the pot.Article content
7. To serve the simple way: Garnish with chopped parsley and place on the table alongside mashed potatoes.
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