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.