Braised Short Ribs

There are two different cuts of short ribs. Larger ones are cut into individual pieces between the bones. Cross-cut ribs, or flanken, are strips cut across the bones against the grain. For this recipe, I used cross-cut ribs and cut them into rectangular pieces, each with a piece of bone.

I make this dish ahead and chill it so you can easily remove any fat from the top of the sauce. The flavor improves with reheating, but add the chopped herbs just before serving, so they don’t lose