INFO:

Official (viral) FLD braised short rib🍖 WHAT YOU NEED 4lb meat (3lb bone in short rib + 1lb chuck) 1 large onion, diced 2 medium carrots, diced 3 celery stalks, diced 6 cloves garlic 2 tsp cumin 1 tsp allspice 1 tsp fennel seed 1 tsp smoked paprika 3 cups beef broth (or enough to submerge the meat) ½ cup crushed tomato 1 cup whole milk 2 bay leaves 1 sprig rosemary S+p to taste Grated parm, for serving WHAT YOU DO Preheat oven to 325 degrees. Generously salt short rib on all sides with kosher salt. Heat olive oil in a heavy-bottomed pot (dutch oven is great) over med-high heat. Sear short rib on all sides. Take your time! A deep, dark crust should develop. Work in batches, emptying (but saving) the rendered fat. Reduce heat to medium and add back 2 tbsp of short rib fat along with the diced vegetables and some salt. Cook for 10 or so minutes until they soften. Make space at the bottom of the pot (a little well, if you will) and add more oil or reserved fat. Place garlic bulb (exposed-clove side down) in the fat. Add the spices to the oil as well. Cook for a few minutes then combine spices with veg. Add crushed tomato, cook down for 3-5 minutes. Add broth and milk. Taste and adjust seasoning. Add the short rib back in, making sure it’s fully submerged in liquid. Add rosemary, bay leaves and cheese rind (if using). Bring to a simmer, cover and into the oven at 325 for at least 3 hours - but I like 3.5 or 4. Flip the meat halfway. Remove bones, aromatics, any yucky bits and shred the meat with tongs or 2 forks. Serve over buttered pasta or potatoes or polenta…make a lasagna if you’re feeling crazy - the possibilities truly are endless. Enjoy ❤️