Red Wine & Cider Braised Short Ribs

Consider making these a day in advance, chilling them so you can easily pull off the fat layer, and gently warm them back up to serve. As we’ve mentioned in the past few recipes with tougher cups of meat, you really need to trust the process and let it cook for the full 4 hours. They won’t overcook, they will just become more tender with time.

If you start morning of, you’ll still have time to remove the fat layer before reheating.