Serves 4
Braise short ribs with Provencal seasonings like herbes de Provence (thyme, basil, fennel, marjoram, and lavender), olives, and oranges, then elevate the modest cut with an Italian gremolata of orange rind, parsley, and garlic. At the end of cooking the meat is fall-off-the-bone tender. Use larger, meatier short ribs, called English-style, so you can serve one bone to each guest. Let the dish sit overnight so you can skim the fat from the surface before reheating.
Comments
What does the parchment paper do?
My question exactly. And will this recipe do just as well cooking on a low flame on a burner?