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Braised short ribs:
Return the short ribs to the pot, and pour in the beef broth, covering the ribs halfway.
Bring to a simmer, then cover with a lid and transfer to the oven.
Braise for 2.5-3 hours, until the meat is tender and falling off the bone.
Prepare the rice:
While the ribs are braising, cook the rice according to package instructions.
Finish and serve:
Once the short ribs are done, remove them from the pot and set them aside.
Skim off any excess fat from the sauce.
Serve the short ribs on a bed of rice, spooning some of the rich sauce and vegetables over the top.
Garnish with fresh parsley.
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