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If I serve vegetables with your Short Ribs, how should I cook them?

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Q.  Fred Asks: Your Simple Red Wine-Braised Short Ribs recipe looks wonderful for a winter meal. In the USA Weekend dated Nov.25-27, 2011, the serving suggestion has carrots and potatoes plated with the ribs.  Could they be added to the recipe as it was going into the oven?  If so, would the liquid need to be increased?

A.  Hi Fred. Thanks for your short rib question. If you want to serve potatoes and carrots with the braised short ribs, I’d recommend lightly steaming or roasting them separate from the stew and then stirring them in once the short ribs come out of the oven. This way they don’t overcook and they retain their bright, fresh flavor.

About Pam Anderson

Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.

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