I have a question about the recipe "Short Ribs Braised in Red Wine and Vanilla " from Phyllis Grant. I imagine making these the day before hosting a big dinner would be fine? And then can reheat in over the next day?
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I have always found braised short ribs to be better the next day. They are a go-to for entertaining in my kitchen. Good luck!
Yes! It's often better the next day. But it can be a bit expensive to feed a large group short ribs. I would consider using lamb shoulder or a chuck roast.