Braised Short Ribs - FoodHouse with Nathan Lippy

How to braise Shortribs? Its a simple question with a simple answer. In this episode, I am going to show you a foolproof and awesome Braised Shortrib dish with some garlic smashed potatoes and roasted brussels sprouts. There are only a few tips and tricks you really need to pull this one off. Dusting the short ribs with a touch of flour is key to getting a great texture in the end product. If you are making your own beef stock...kudos, you're awesome. If not, kudos.. you're trying anyway hahahaha. Having a good wine is always pretty important. I used Blackstone Cabernet Sauvignon, its inexpensive and really great for the money. The key to this dish is patience. Wait until the sear is good and golden. Let the vegetables caramel slightly. Put a lid on and let it bible and boil for at least a few hours... then....bobs your uncle....youre done. Ingredients: Bone-in short ribs all purpose flour shallots carrots rosemary thyme beef stock red wine potatoes butter milk garlic brussels sprouts olive oil salt and pepper Action: follow the video people! www.NathanLippy.TV www.facebook.com/nathanlippytv www.twitter.com/nathanlippytv instagram.com/chefnathanlippy

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