“Most braising recipes instruct you to individually sear each piece of meat, but I don’t think that’s worth the fuss, time, or stovetop spatter mess (which can be significant),” says Anna Stockwell, who serve up this dish in her cookbook For the Table: Easy, Adaptable, Crowd-Pleasing Recipes. “Instead, I recommend searing the whole batch at once under the broiler. It’s much faster and easier while still providing loads of that yummy seared flavor.”
Get the recipe for Red Wine Braised Short Ribs.
Dining and Cooking