<http://schema.org/description>
"Miss Lewis was quoted once as saying, \u201CI figured out a long time ago that beef has no flavor.\u201D And while it\u2019s true that she rarely cooks or eats beef, she does love short ribs, especially these short ribs. They\u2019re prepared almost exactly like the lamb or veal shanks, though here red tomatoes are used, along with lots of onion. During the final, uncovered cooking, the liquid reduces to an intense sauce, which just coats the meat.\n\nButchers cut short ribs two ways, either between the bones, so each chunk has one rib, or across the bones, so each piece has several small bony sections connected by meat. Both kinds of ribs are fine for this, though I prefer the latter cut\u2014known as \u201Cflanken\u201D\u2014because the exposed bones and cartilage release more flavor and body into the dish.\n\nServe with rice or grits.\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/braised-beef-short-ribs/print>