Serious Eats: Recipes
Braised Short Ribs With Porcini-Port Wine Sauce
Note: Serve the short ribs alongside sautéed spinach, roasted carrots or herb-roasted fingerlings. Or skip this type of plating entirely. Instead, pull the meat from the bones, shred it and return it to the sauce. Serve it with thick pasta, such as pappardelle or rigatoni.
About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.