A Granor kitchen classic. Red wine braised short ribs can feed you for many meals. Eat the short ribs whole for dinner one night and pull the left over meat off the bone for an addition to pasta the next night. Options are endless!
1. The night before you plan to braise. Salt the short ribs and let marinate overnight.
2. The next day, build your braising base. Add the onions, garlic, black pepper, red wine, and water in a large casserole dish.
3. Before adding the short ribs to the braise, sear on a hot cast iron pan with to get color around the surface, about 4 - 5 minutes each side.
4. Once seared place short ribs into braising liquid and cover with water.
5. Braise at 325 for 2-3 hours or until the meat is fork tender and easily pulls away from the bone.
6. Taste the meat and adjust for salt or add more cooking time if needed. Serve whole or pull the meat off the bone for a shredded variation.
7. Enjoy with polenta, pasta, or even in tacos!