The one thing I love most about cooking is making slowly cooked, braised meats. The flavors combine together to create the most succulent meat that is so tender, it falls off the bone and melts in your mouth. I especially like making braised meat in the Fall and winter when it’s called outside and you come home to this ultimate comfort food. I bought the beef short ribs from my favorite butcher (Patton’s Meat Market) and found this recipe:
I did omit the orange zest, but you’re welcome to put it into yours. Also, if you like spicy foods, you can add some crushed red pepper flakes to give it an extra zing.
Ingredients I used for the recipe: