How To Cook Beef Short Ribs - The Perfect Classic Recipe

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April 14, 2020

When it comes to cooking a great meal, you can't go wrong with beef short ribs. They contain irresistible hunks of rich, juicy meat and melty, tender fat caps that everyone loves.

They may not be as famous as pork ribs, but beef short ribs are versatile. You can easily cook them in many ways. Ribs aren't an expensive cut of meat either, making them quintessential for beef lovers on a budget.

If you want a beefy, deliciously comforting meal, read our step-by-step recipe for the perfect classic beef short ribs.

Ingredients for the Perfect Beef Short Ribs

There are many recipes across the internet for beef short ribs, ranging from BBQ short ribs to Korean-style short ribs with soy sauce. Although delicious, some of these are quite complicated, which can make it an expensive meal to make.

Our classic recipe contains very few ingredients. It consists of short ribs with salt and pepper. Despite the simplicity, these braised short ribs burst with flavor. This recipe is not only incredibly simple but inexpensive.

Some people prefer boneless short ribs, but the classic way of cooking them is with bone-in ribs.

Here are the ingredients you'll need for savory, mouthwatering beef short ribs:

3 pounds of bone-in short ribs
2 Tbsp vegetable oil
Kosher salt
Black pepper
One large onion, sliced
4 cloves of garlic, minced
3 cups of red wine (beef bone broth or beef stock are fine substitutes for the braising liquid)
Fresh herbs (thyme, rosemary, or sage)

How to Cook Perfect Beef Short Ribs: A Step-By-Step Recipe

Step 1: Preheat the Oven

Before preparing the ingredients, preheat the oven to 325 degrees Fahrenheit. Then, arrange the braising rack to the bottom third of the oven for the best heat distribution.

Many people may not know where exactly to put the ribs once it's time to cook. As a general rule of thumb, the bottom or middle racks are best for things that need even heating throughout. With even heat distribution, you ensure that the tops and bottoms are not in danger of browning too quickly.

If cooking more than one thing at a time, such as a side dish for the short ribs, be sure to rotate the items between racks for the most even cooking.

Step 2: Season the Short Ribs

Brush each of the short ribs with the vegetable oil, then immediately follow with the Kosher salt and black pepper. Don't go too heavy with the seasoning, but be generous.

Seasoning is one of those things that are flexible based on taste. Salt and pepper are the only seasonings used in this recipe. However, you can add other spices and seasonings to make the flavors pop.

One popular spice mix to add is garam masala: it adds delicious Indian flavors to the dish without making it spicy or overwhelming. Try brining the short ribs in a garam masala rub overnight for a stronger flavor.

Step 3: Brown the Short Ribs

You will need to brown the short ribs before braising. Using a dutch oven or a sauté pan, add the short ribs on one layer and use medium-high heat to brown them. Sear them on each side and let them get a deep brown.

Browning is an art form that can take years of practice. It'll caramelize the meat and bring out beautifully rich flavors and colors.

Be careful with the timing, however: browning too quickly can result in scorched meat and a damaged pan; browning too slowly can make the meat dry.

Be sure to only brown for 3-4 minutes per side. Finally, the meat should be dry before browning; it will stick to the pan if wet and will not brown evenly.

Step 4: Cook the Onions

Turn on the stove to medium or medium-high heat. Then, add the onion and garlic to the pan and let the onions cook for about five minutes. You can add salt and pepper if you like, as well.

Onions are the backbone of almost any savory dish, and how you cook them can influence the recipe's outcome. As onions cook, they take on a sweeter aroma, so it can be easy to know when they have finished.

A note of caution: onions scorch easily. Some people like their onions almost blackened, but this can make them turn bitter. Make sure to stir frequently when softening the onions and watch to see when they become translucent.

Step 5: Add Braising Liquid and Simmer, Then Add Herbs

Add the red wine into the pan and bring it to a simmer. After the pan arrives at a simmer, add 4-5 sprigs of the herb of choice to the pan. If you don't want to use red wine, feel free to use beef stock or beef bone broth as your braising liquid instead.

Although some folks are familiar with cooking with red wine, others may not know which kind of red wine to choose. The best red wines to use for cooking are those with moderate tannins such as Pinot Noir. Cabernet Sauvignon is also suitable.

Generally, fruit-forward wines will become sweeter with reduction; you can achieve a sweeter sauce for braised short ribs by using Merlot.

Step 6: Braise the Short Ribs

Next, cover the pan and place it in the oven to braise. This process should take about 2-2.5 hours. When the meat has finished cooking, it should feel tender and pull away easily from the bone.

If you don't want to braise the meat, you can opt to put the contents of the pan in a slow cooker for about 8 hours on the "LOW" setting. The slow cooker process will take longer, but it's a good option for those who aren't in a rush or making this meal for dinner.

You also can cover the pan and cook the short ribs over low heat on the stovetop if desired.

Step 7: Rest the Meat

As with any cut of meat, the short ribs need to rest before you can eat them. Rest the short ribs for about 20 minutes in a covered pan.

If you're new to cooking, you may not know why cooked meat needs to rest before serving. As meat cooks, the proteins within the meat set and push the meat's juices toward the center of the cut. By sitting away from heat before serving, the juices have a chance to redistribute throughout the meat.

Resting the meat allows you to have juicier and tenderer ribs. A general rule of thumb: Allow the meat to rest for one minute per quarter pound.

Last Step: Serve and Enjoy!

Spoon the onion sauce over the ribs. Then, serve the short ribs by gently pulling them off of the bone. Enjoy your delicious, tender, and juicy braised short ribs!

Although technically, you can consider the onions a side dish for the short ribs, other sides go well with short ribs. Mashed potatoes or polenta are easy to make on the stovetop while the ribs cook in the oven.

You also can place vegetables on the top rack of the oven to roast while the short ribs cook on the lower racks.

Conclusion

As you can see, making the perfect short ribs is easy and fun. It doesn't matter if you prefer boneless short ribs or bone-in or short ribs with salt or with garam masala; this recipe can please any taste palette.

We hope our step-by-step guide has helped you learn how to make the perfect beef short ribs. Seven Sons Farms is passionate about selling high-quality meat products, and we love teaching about how to cook and enjoy it, too!

Recipes

A Complete Guide to Pork Cuts and How to Cook Them

From quick-searing chops to slow-braised shoulders, understanding different pork cuts and their ideal cooking methods helps you create delicious, satisfying meals every time. Whether you're grilling, roasting, or braising, each of the 12 main pork cuts offers unique flavors and textures that shine with the right technique. Quick Facts About Pork Cuts 12 main retail cuts come from four sections of the pig: shoulder, loin, belly, and legQuick-cooking cuts (chops and tenderloin) are lean and cook in under 30 minutesSlow-cooking cuts (shoulder, butt) have more marbling and need 6-8 hours for tender, fall-apart resultsCook ground pork and sausage to 160°F, while whole cuts should reach 145°F internal temperature, with a 3-minute restHeritage, pasture-raised pork is darker pink, firmer, and richer in flavor than conventional pork Pork is a versatile meat rich in protein, vitamins, and minerals. It’s a great addition to a healthy diet, and you can cook it in various ways. Which cut of pork you choose and how to cook it, depends on a few things. Before deciding which cut is right for you, consider the source. Pasture-raised, heritage breeds produce more flavorful pork with better nutritional content[1] than standard grocery store products. But can you tell the difference between pasture-raised pork and industrially produced pork? Yes! Our pork is firm and darker pink in color (indicating the animal was pasture-raised). Pork meat that is pale in color, soft, or damp was most likely factory-farmed. As a bonus, all our pork is sugar-free and free from GMOs, nitrates, and antibiotics. Now that we’ve sorted that out, let’s talk about the different pork cuts! Originally published in 2024, this article was updated and republished on November 27th, 2025. What Are the Main Pork Cuts? When you're shopping for pork, you'll encounter retail cuts from four main sections of the pig: the shoulder, loin, side (belly), and leg. Each section produces cuts with distinct characteristics that suit different cooking methods. Here are the 12 most popular cuts of pork you'll want to know about: 1. Bacon What part of the pig: Side (belly) Bacon is a breakfast staple for a reason, and it’s our #1 selling product of all! These thin slices of pork are quick to cook–making them a great, tasty breakfast, lunch, or dinner option! We recommend frying, baking, or grilling your pork bacon until it turns dark pink and the fat is crispy around the edges. Internal temperature: Cook until crispy (approximately 165°F) Bonus: You don’t need to stop at breakfast with your bacon. Wrap a tasty filet mignon, top your favorite hamburger, or make bite-sized pieces to mix in with oven-roasted Brussels sprouts, asparagus, or Cobb salad. 2. Pork Sausage What part of the pig: Shoulder and loin Another breakfast staple – pork sausage – is made of cuts from the shoulder and loin of the pig. We season our sausage with black pepper, red pepper, rosemary, and sage to give it a rich, hearty taste. For the healthiest option, grill or oven-bake your sausages until browned and cooked through–or fry them in a skillet for 10-12 minutes. Then, serve with eggs, in a breakfast sandwich, or with a side of sweet potato hash. Internal temperature: 160°F (ground pork product) 3. Ham What part of the pig: Hind leg Ham comes from the hind leg of the hog. Our heritage ham roast is brined and smoked by artisan butchers for a melt-in-the-mouth texture and subtly sweet flavor. Unless they say they’re ‘fresh,’ hams usually arrive pre-cooked, but you can still work some magic through crusting, seasoning, then oven-roasting them. Our recipe for maple glazed ham is a family favorite. Internal temperature: 160°F Our recipe for maple glazed ham is a family favorite. 4. Bone-in Pork Chops What part of the pig: Loin Bone-in pork chops are a premium cut sourced from the loin of the pig. They’re renowned for their marbling, tenderness, and depth of flavor, making them a tasty centerpiece for any dinner party. Pork chops are also versatile. You can marinate them and then toss them on the grill, sautée, or oven-roast them with herbs and spices for added flavor. And they’ll be ready in under an hour from start to finish! You can keep it simple by topping with your favorite BBQ sauce or try one of these pork chop side dishes. Internal temperature: 145°F with a 3-minute rest For something that will wow your guests, try our recipe for pork chops with pear sauce. 5. Ground Pork What part of the pig: Primarily shoulder and hind sections Cut primarily from the shoulder and hind sections, ground pork is the perfect base for meals across cuisines: Italian meatballs and pasta sauces, French casseroles, soups or stews, and much more. How you cook your ground pork will depend on what you’re making. Internal temperature: 160°F 6. Baby Back Ribs What part of the pig: Back and loin Baby back ribs come from the back and loin of the pig. They’re smaller and meatier than their spare ribs, and quicker to cook. You can use a dry rub or glaze with your favorite seasoning, then bake or barbecue until the meat easily pulls away from the bone. Internal temperature: 145°F minimum, though many prefer cooking to 190-203°F for fall-off-the-bone tenderness 7. Pork Shoulder What part of the pig: Upper front leg and shoulder blade area Pork shoulder is a hearty, flavourful cut of meat perfect for slow cooking, smoking, or roasting. We love putting it in the slow cooker for 6-8 hours, along with garlic, onion, and spices. When the pork shoulder comes out, it’s juicy and tender, falling apart with a touch of the fork. Internal temperature: 145°F for safety, but best when cooked to 190-205°F for pulled pork 8. Tenderloin What part of the pig: Loin muscle along the backbone Pork tenderloin is a long, boneless cut of meat from the loin muscle that runs along the pig's backbone. This cut is mild in flavor and tender, so you can cook it in a variety of ways. Try pork tenderloin prepared in the slow cooker with a creamy garlic sauce for a simple mid-week dinner. Our pork Wellington recipe is sure to impress for a show-stopping dinner. Internal temperature: 145°F with a 3-minute rest 9. Pork Crown What part of the pig: Bone-in pork loin formed into a circle A pork crown is created by tying a whole bone-in pork loin into a circle. It’s a crowd-pleasing recipe perfect for a family gathering or dinner party. The best way to cook it is to roast it. First, rub it with garlic and herbs, then let it marinate overnight. The next day, roast it in the oven for 1.5-2 hours or until the internal temperature reaches 160 degrees. Internal temperature: 160°F 10. Pork Butt What part of the pig: Upper shoulder Despite what the name indicates, pork butt comes from high up in the shoulder of the pig. This cut is known for its marbling and depth of flavor, and it’s usually smoked or roasted to make pulled pork. As with pork shoulder, you’ll want to rub the pork butt with your chosen seasoning before slow cooking in the oven, smoker, or slow cooker for 6-8 hours (depending on the size of your cut). Once it’s cooked, cut the skin off and shred the meat. You can serve it immediately or let the pork marinate overnight so it soaks up more flavor. Internal temperature: 145°F for safety, but best when cooked to 195-205°F for pulled pork 11. Pork Loin What part of the pig: Back of the pig, between shoulder and leg Pork loin is a rich, flavorful cut of meat that comes from any part of the loin section. It’s larger and juicier than pork tenderloin, making it ideal for roasting, grilling, or braising. For a quick, tasty meal, you can cut your pork loin into steaks and fry them in butter or an oil of your choice for 8-10 minutes. Alternatively, you can prepare pork schnitzels with just a couple of extra steps. Internal temperature: 145°F with a 3-minute rest 12. Pork Belly What part of the pig: Underside of the pig “Candied” Pork belly is a popular restaurant dish for a reason. When cooked to perfection, this juicy, tender cut of meat will melt in your mouth. You can see Blaine’s take on Alton Brown’s Seared Pork Belly here. Internal temperature: 170°F Frequently Asked Questions About Pork Cuts What part of the pig is ham? Ham comes from the hind leg of the pig. This large cut is typically cured, smoked, or both, which gives it that distinctive savory-sweet flavor. Our heritage ham roasts are brined and smoked by artisan butchers for exceptional taste and texture. What part of the pig is pork chops? Pork chops are cut from the loin, which runs along the back of the pig between the shoulder and the leg. Bone-in chops include a portion of the rib or backbone, while boneless chops are simply the loin muscle. The loin is one of the most tender sections of the pig, making chops a premium cut. What is the most tender cut of pork? Pork tenderloin is the most tender cut of pork. This long, narrow muscle runs along the backbone and doesn't get much exercise, resulting in exceptionally tender meat. It's mild in flavor and cooks quickly, making it perfect for weeknight dinners or elegant presentations. What are the best cuts of pork for slow cooking? Pork shoulder and pork butt are the best cuts of pork for slow cooking. These cuts come from the shoulder area and contain more connective tissue and marbling, which breaks down during long, slow cooking to create incredibly tender, flavorful meat. They're ideal for pulled pork, stews, and braised dishes that need 6-8 hours of cooking time. How do you cook different cuts of pork? Different types of pork require different cooking methods. Quick-cooking cuts like bacon, chops, and tenderloin work best with high-heat methods like grilling, pan-frying, or roasting at 400°F. Tougher cuts with more connective tissue, like shoulder and butt, need low, slow cooking methods such as braising, slow cooking, or smoking. Ground pork is versatile and can be pan-fried, grilled as patties, or incorporated into various dishes. What's the difference between pork loin and pork tenderloin? Pork loin is a larger cut from the back of the pig that weighs several pounds and feeds a crowd, while tenderloin is a long, narrow muscle that's about one pound and serves 2-3 people. Tenderloin lives up to its name as the most tender cut and cooks quickly, making it ideal for weeknight meals, whereas loin is perfect for Sunday roasts or slicing into chops. Why choose heritage, pasture-raised pork cuts? Heritage, pasture-raised pork offers superior flavor and nutrition. Our pigs spend their lives on regenerative pastures, resulting in meat that's darker pink, firmer, and richer in beneficial omega-3 fatty acids. The natural marbling in heritage breeds creates meat that is more flavorful and tender. Plus, our pork is free from GMOs, antibiotics, hormones, and added nitrates. What Will You Go For? If you’re wondering which of the different cuts of pork is best for your needs, the answer is all of them! It all depends on what you’re making. Whatever you fancy, you’ll taste the superior quality of heritage pork products from our regenerative-focused family farm. Choose from a variety of sugar-free, heritage, pasture-raised pork cuts, delivered to your door. If you're wondering what could you do with the other parts of the pig, read our pork offal guide and explore our selection of pork organs. Footnotes1. https://practicalfarmers.org/research/fatty-acid-comparisons-of-grain-and-forage-fed-pork/

What to do with Chicken Carcass

This cold season, make the most out of your leftover chicken carcass. Click here to learn a simple recipe for chicken stock that you’ll love.

Chicken Liver vs. Beef Liver: What’s the Difference?

If you're looking for a nutrient-packed addition to your meals that won't break the bank, it's time to consider liver. Both chicken liver and beef liver are nutritional powerhouses, but they differ in taste, texture, and specific nutrient profiles—making each ideal for different preferences and health goals. Quick Comparison: Protein: Both deliver about 23g of protein per 100g servingKey Nutrients: Beef liver wins for vitamin A and copper; chicken liver has more iron and calciumTaste: Chicken liver is mild and creamy; beef liver is robust and intenseBest For: Chicken liver is perfect for liver beginners; beef liver suits those who love rich, meaty flavorsSustainability: Both are easy to prepare and support nose-to-tail eating, ensuring no part of the animal goes to waste Still undecided? Let's dive into the benefits of chicken liver vs. beef liver and see which suits your needs best!Originally published on May 1st, 2024, this article was updated and republished on November 20, 2025. Why Both Chicken and Beef Liver Are Nutritional Powerhouses Whether from grass-fed beef or pasture-raised chickens, liver is tasty and nutrient-dense. This organ meat has earned the title of ‘superfood’ for a reason. Just take a look at these benefits: Nutrient-dense: Liver is packed with vital nutrients like iron, vitamin B12, vitamin A, choline, selenium, and copper. In fact, a 100g serving of either chicken or beef liver can help you reach your recommended daily allowance for almost all of these vitamins and minerals. High in satiating protein: A serving of liver provides between 19 to 23g of protein, an essential macronutrient. Protein is crucial for maintaining muscle tone, boosting brain function, and stabilizing blood sugar levels. Plus, it keeps you feeling fuller for longer. Detoxifying: Liver contains two very beneficial compounds: glutathione and choline. These minerals help with liver detoxification, reducing the risk of issues like fatty liver disease. Reduced risks of anemia: Iron deficiency is the most common cause of anemia, in which your blood doesn’t have enough red blood cells. Luckily, beef and chicken liver are rich sources of iron, and vitamins C and B. These nutrients work together to keep your blood cells healthy and reduce the risk of anemia. You can read our post for more detailed information on the benefits of beef liver. Beef Liver vs Chicken Liver: A Complete Comparison While you might think all liver is the same, there are a few key differences. We’ll discuss some of the main ones so you can make the right choice for your needs. Nutrition While all liver is delicious, we know that’s not the main draw for most people. It’s the nutritional profile. So, which is more nutritious? When it comes to macronutrients, per 100g, they’re both pretty close. Beef liver has slightly more protein than chicken liver, but chicken has marginally fewer calories. Macronutrients Beef Liver Chicken Liver Calories 191 calories 167 calories Carbohydrates 5.13 grams 0.87 grams Total Fat 5.26 grams 6.51 grams Protein 29.1 grams 24.5 grams (source: USDA 1 and 2) Beef and chicken livers’ micronutrients are where things get interesting. As you can see from a quick scan of the table below, beef liver is higher in nutrients like vitamin A, niacin, potassium, and copper. Chicken liver, on the other hand, has more iron and calcium. Because of this, it’s impossible to say one is better than the other nutrition-wise. They’re both healthy in slightly different ways. Micronutrients Beef Liver Chicken Liver Vitamin A 31,700 International Unit 13,300 International Unit Niacin 17.5 milligrams 11 milligrams Vitamin B6 1.02 milligrams 0.755 milligrams Calcium 6 milligrams 11 milligrams Iron 6.54 milligrams 11.6 milligrams Potassium 352 milligrams 263 milligrams Zinc 5.3 milligrams 3.98 milligrams Copper 14.3 milligrams 0.496 milligrams Selenium 36.1 micrograms 82.4 micrograms What Does Beef Liver Taste Like vs Chicken Liver? Taste and texture are where chicken and beef liver head in different directions. Chicken liver has a mild, slightly sweet taste and a creamy, light texture. It’s the perfect option for people just venturing into the world of offal–or who don’t like strong, meaty flavors. That’s where beef liver comes in. It has a beautifully distinct flavor: rich, complex, and intense. If you like rare steak, you’ll probably enjoy it. You can also sneak beef liver into ground beef for a whole host of delicious, nutritious meals–without the acquired taste. Meals like ground beef and beef liver tacos, burgers, and meatballs are sure to be hit. Cooking Both chicken and beef liver take just minutes to cook. For the best results, fry the liver in a skillet or air fryer for 4-6 minutes on high heat. Both should reach an internal temperature of 165°F for food safety. Just one word of caution: be wary of overcooking! You want the liver to be creamy and tender, not chewy and dry. This applies more to beef liver, which cooks in slightly less time than chicken liver. Tip: Soaking beef liver in a cup of milk for at least an hour before cooking can help keep it tender. Popular Recipes Whether you’re leaning more towards cooking with beef or chicken liver (or both), here are some recipe ideas for inspiration. Beef liver Beef liver with onions Beef liver spaghetti bolognese Beef liver with mashed potatoes and a fig compote Chicken liver Chicken liver pate Sticky Chinese chicken liver stir fry Chipotle chicken liver enchiladas Explore more chicken liver recipes in this article. Which Is Better: Chicken Liver or Beef Liver? Chicken and beef liver offer unique benefits, making it challenging to crown a definitive winner. Ultimately, the choice comes down to personal preference. If you prefer a milder taste and softer texture, chicken liver will likely be your best bet. But if you're a fan of red meat's rich, robust flavor, you’ll love beef liver! Whatever you choose, make sure you do your research on the meat supplier before buying. The health of the animal hugely impacts the nutritional quality and taste of the meat. Factory-farmed liver often comes from animals raised on inadequate diets in overcrowded conditions. These animals are typically given antibiotics and growth hormones, which can stress their livers and diminish the quality of the meat. On the other hand, ethically sourced and humanely harvested meat comes from animals that enjoy optimal nutrition and stress-free conditions. These animals live in a naturally healthy environment, so no antibiotics or GMOs are needed. The result? The highest quality, most nutritious liver you can find. FAQs Which is healthier: chicken liver or beef liver? Both are incredibly healthy, just in different ways. Beef liver contains more vitamin A, niacin, and copper, while chicken liver has more iron and calcium. Your choice depends on your specific nutritional needs—both are nutrient-dense superfoods that support overall health. Is chicken liver high in protein? Yes! Chicken liver delivers approximately 23g of protein per 100g serving, making it an excellent high-protein food. It's also packed with B vitamins, iron, and other essential nutrients that support energy and muscle health. What does beef liver taste like? Beef liver has a rich, intense, and complex flavor that's more robust than chicken liver. It tastes similar to rare steak but with a distinctive mineral quality. The texture is creamy and dense when cooked properly, making it perfect for those who enjoy bold, meaty flavors. Which has more iron: chicken or beef liver? Chicken liver actually contains more iron than beef liver. While both are excellent sources of this essential mineral that helps prevent anemia, chicken liver edges ahead in iron content, making it particularly beneficial for those looking to boost their iron intake. Are chicken livers good for you? Chicken livers are incredibly nutritious and packed with essential vitamins and minerals like iron, vitamin B12, vitamin A, and choline. They're an excellent source of high-quality protein and support everything from energy levels to liver detoxification, making them a true superfood addition to your diet. Can you substitute chicken liver for beef liver in recipes? Yes, you can substitute chicken liver for beef liver in most recipes, though you'll notice differences in flavor and texture. Chicken liver has a milder taste and cooks slightly faster, so you may need to adjust cooking times. Both work well in pates, stir-fries, and pan-fried dishes, but beef liver holds up better in heartier preparations. Why should I choose pasture-raised liver? Pasture-raised liver comes from animals that live healthy, natural lives on regenerative farmland, which directly affects the meat's nutritional quality. When you choose ethically raised liver from farms like Seven Sons, you're supporting sustainable farming practices that improve soil health and respect the whole animal. Plus, our pasture-raised animals aren't given antibiotics or growth hormones, resulting in cleaner, more nutrient-rich organ meat that tastes better, too. Discover Our Range of Ethically Sourced Organ Meats Today! Ready to try chicken liver, beef liver, or both? Check out our organ meats, and make your order today.

How To Cook Beef Short Ribs - The Perfect Classic Recipe

Ingredients for the Perfect Beef Short Ribs

How to Cook Perfect Beef Short Ribs: A Step-By-Step Recipe

Step 1: Preheat the Oven

Step 2: Season the Short Ribs

Step 3: Brown the Short Ribs

Step 4: Cook the Onions

Step 5: Add Braising Liquid and Simmer, Then Add Herbs

Step 6: Braise the Short Ribs

Step 7: Rest the Meat

Last Step: Serve and Enjoy!

Conclusion

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Chicken Liver vs. Beef Liver: What’s the Difference?

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