[header] How to braise short ribs [title] Chill the short ribs overnight. [step] Place the ribs in a lidded plastic container or resealable zipper bag and leave them in the refrigerator for 8-12 hours. They'll also do just fine wrapped in their original butcher paper if you just brought them home from the market.
[header] How to braise short ribs [title] Chill the short ribs overnight. [step] Place the ribs in a lidded plastic container or resealable zipper bag and leave them in the refrigerator for 8-12 hours. They'll also do just fine wrapped in their original butcher paper if you just brought them home from the market.
When they're fully chilled, they'll be roughly room temperature and ready to go. [substeps] You can also refrigerate the ribs prior to freezing them to preserve them for another 2-3 months. [substeps] Chilling the ribs solidifies the fat, making it easier to trim. Avoid putting the ribs in freezer, unless they're intended for long-term storage. After 8-12 hours, the ribs will be a dark amber hue and appear tender enough to touch. [title] Transfer the ribs to a cutting board. After 8 hours, they should be done braising. [title] Preheat the oven to 170ºc.