Notes:
1. Choosing Ribs: When selecting short beef ribs, look for well-marbled cuts as they will result in a more tender and flavorful dish.
2. Prep Time: It’s essential to season the ribs generously with salt and pepper and let them sit for at least 30 minutes to allow the flavors to penetrate the meat.
3. Mirepoix Base: The combination of onion, carrot, and celery (Mirepoix) is the flavor foundation of many dishes. Sautéing them properly enhances the overall taste of your braised ribs.
4. Thickening the Sauce: If you prefer a thicker sauce, you can add 3 tablespoons of plain flour when mixing the seasonings. Stir well to avoid lumps.
5. Cinnamon Stick: The cinnamon stick adds a unique flavor dimension to the dish. Be sure to remove it when serving as it’s not meant to be eaten.
6. Cooking Time: Slow, gentle cooking is the key to tender short ribs. Ensure that the meat is truly falling off the bone before you proceed to the next step.
7. Adjust Seasoning: Don’t forget to taste the sauce before returning the ribs and potatoes. Adjust the salt and pepper to your liking, as it can vary depending on your beef broth’s saltiness.
8. Serving: Garnish the dish with freshly chopped coriander just before serving. It adds a fresh and vibrant touch to the rich flavours of the braised short ribs.
9. This recipe is prepared without wine. If you prefer to use wine, you can add a dry red wine, such as Cabernet Sauvignon, before pouring in the beef broth. Typically, a cup of red wine works well, but adjust the quantity to your taste. When using wine, there’s no need to include vinegar, as the wine will provide acidity and flavor. Ensure the alcohol cooks off before proceeding with the recipe as described.
