Braised Beef Short Ribs recipe
We wanted to do more braising, so we got some short ribs! This recipe bears some similarities to the beef bourguignon recipe we did recently, but is a bit simpler. It's no less delicious, however. Short ribs have a lot of flavour, and beef has a natural affinity for red wine and tomato, so those ingredients should not be skimped on!
There are certainly some changes you could make to this to suit your own tastes. You can switch up the herbs you add to the braising liquid, and also the greens and herbs you add to the sauce at the end. You can switch up the type of wine (but like with the bourguignon, we recommend a bold red with a good tannic structure), and you could add garlic if you want it as well. Either minced at around the same time as you add the shallot, or whole cloves right at the beginning to cook and get soft along with the beef.
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We have fun making them, and we appreciate everyone who watches and shares our videos 
We're always curious about how they turn out for people, too. It's probably the toughest thing about making food videos. We both know our way around a kitchen. Hubby is a trained chef and owned his own restaurant for a couple of years, and I've worked as a short-order cook, and have always been handy in the kitchen myself. But I'm really curious if the instruction we give is straightforward enough for people to follow and for it to work well.
Thanks for posting. 
