It is time for braising. This hearty dish will catapult you into a delicious fall season.
By Bria Helgerson
I’ve got the fall itch, and while you won’t see me standing in line at Starbucks for a pumpkin spice latte, you will catch me in the kitchen braising something. Up until now, I have only made my short ribs one way. A very good way, mind you, but I was in a rut and it was time to branch out. I am sure I will find myself braising some short ribs in red wine and beef stock at some point this winter, but for now, this version suits this summer-ish fall season just fine. Plus, it lets me use the last of my fresh basil from my teeny tiny herb ‘garden’ that I have somehow managed not to kill this summer.Print
Bria Helgerson is a Chicago based food blogger and pastry school student. Lover of all things sweet and savory, she cooks, bakes, and blogs as she navigates her culinary life at her website These Peas Are Hollow.