Braising short ribs and can seem long, complicated and too involved for the novice home cook. Not so, according to Edi and the Wolf’s chef/owner Edi Frauneder. He shows Playboy senior editor Jeremy Repanich the simple steps to follow to cook this crowdpleasing dish that’s perfect to prepare during the dark, cold days of winter. He serves his short rib with some sweet potato puree, grilled radicchio, pickled shallots and, in honor of his homeland, a glass of the Austrian red wine, Braufränkisch.
How to Braise Short Ribs Like a Pro
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