Taste Buds

Westside cooler temperatures makes braising in the summer tolerable.

Woah, @samantha’s on to somethin' with those miso-braised short ribs. Stealing this.

Technique’s pretty simple: good gear (Dutch oven, I prefer), low heat, and time. Lots of time. 

Here’s my go-to:

Braised Short Ribs / Chuck / Etc.
        * Preheat oven to 275°.
        * Salt, then brown, meat 5-10 minutes in Dutch oven 
        * Remove meat to resting plate
        * Sweat carrots, onions (or shallots), celery until soft
        * Garlic until soft
        * Small amount white wine
        * Tablespoon tomato paste
        * Return meat to pot
        * 2 cups chicken stock
        * Salt, pepper, bay leaf
        * Braise 3.5 hours
        * Degrease and add back liquid
        * Finish uncovered in oven 30 minutes 

If anyone wants a deeper dive, this is the greatest braise book imho:

https://www.amazon.com/dp/006223238X

Great book for deeper dive — but looks like you don’t need!

Great book for deeper dive — but looks like you don’t need!
https://farcaster.xyz/garyweinstein/0xa5eee831