While other foods may be more popular, braising short ribs is perhaps the best example of how the technique can turn a tough cut of meat into something magical. The transcendent nature of a braised short rib has been embraced by celebrity chefs around the world, including Top Chef judge Tom Colicchio.
Unexpectedly, beef short ribs do not come from the rib section of the animal. The rib section is prized for its cuts of steak, but because the short rib is full of connective tissue, it doesn’t make great steaks. Instead, the short ribs are included in the chuck section, which originates from the lower neck and upper shoulder. Sinew and fat content are best served with cooking methods that add moisture, which is why braising is perfect for meat.
The classic approach to ribs is to braise them in a combination of vegetables, spices, red wine and beef broth. According to People magazine, when cooking for President Barack Obama, celebrity chef Marcus Samuelsson used onion, carrot, celery, lemongrass, garlic, ginger, thyme, parsley , plum sauce and horseradish. A version of a recipe from celebrity chef Curtis Stone also suggests using white wine instead of red wine (via Nine).