I ended up using this small package of short ribs, a small package of stew meat, and four beautiful t-bone steaks.
I relied on this asian-style braised short rib recipe from the food network for general guidance, but didn't stick to it for amounts at all and also added the stew meat in with the short ribs. Hit the jump for the full set of pictures.
|You can use any tough cut of meat for this type of braise and they end up completely succulent at the end.|
|I love some caramelization and browning on my meat, so I started off by searing both the short ribs and the stew meat in a smoking hot pan with olive oil. Season liberally with salt and pepper.|
|This is what they should look like once they're done (or to be honest, even a little browner).|
|After cooking the sauce for a few minutes on the stove top, I added the browned meat and covered it (albeit a little bootlegged since the lid didn't really fit).|
|Stuck it in a 350 degree over. Took about 2.5 hours, but keep an eye on it after 2.|
|This is what it looked like halfway through cooking.|
I forgot to take pictures of the t-bone until I was about to carve the last one, but I cooked them directly on the rack in the oven, with some aluminum foil on the rack underneath, under a really hot broiler. Really simple, with just salt and pepper, but it lets the meat shine. Unfortunately, I think I slightly overcooked it, but it was my first time trying the straight on the rack method.