Contributing food editor Alison Roman shares her technique for any braised meat. A quick sear before roasting adds flavor to the final product and a simple ragu makes the pork ribs into a meal.
Still haven’t subscribed to Bon Appetit on YouTube? ►►
CONNECT WITH BON APPETIT
Web:
Twitter:
Facebook:
Google+:
Instagram:
Pinterest:
Tumblr:
The Scene:
Want even more? Subscribe to The Scene:
ABOUT BON APPÉTIT
Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.
Braised Short Rib Pasta | Bon Appetit
Featuring: Alison Roman
Producer: Marielle Olentine
Camera Operator: Vincent Cross and Calvin Robertson
Editor: Lexi Henigman