Braised Short Ribs with Herb Potatoes: A Comforting, Flavor-Packed Meal

Serving: Serve the braised short ribs with mashed potatoes, a simple green salad, or roasted vegetables for a complete meal. This dish pairs wonderfully with a glass of red wine.
Storage: Leftover short ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a bit of broth to maintain moisture. The herb potatoes can be stored separately for up to 2 days and reheated in the oven to restore their crispness.
Variations:

Spicy Kick: Add a dash of cayenne pepper or chili flakes to the braising liquid for a subtle heat.
Vegetarian Option: For a vegetarian version, use braised mushrooms instead of short ribs, following the same braising technique.
Crispier Potatoes: For extra crispy potatoes, parboil the potatoes for 5 minutes before roasting to help them crisp up faster in the oven.
FAQ:

1. Can I use a slow cooker for braising?
Yes! You can braise the short ribs in a slow cooker instead. Brown the ribs first, then place them in the slow cooker with the rest of the ingredients and cook on low for 6–8 hours, or until the meat is tender.

2. Can I make this dish ahead of time?
Yes, both the short ribs and herb potatoes can be made a day ahead. Simply store them in the refrigerator and reheat before serving.

3. Can I use a different type of potatoes?
You can use any potatoes you like, but waxy potatoes like Yukon Gold or fingerlings are ideal for roasting as they hold their shape well.