Braised Short Ribs

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Over a pistachio pesto

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Originally published April 12, 2024 & updated March 15, 2026

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This is my personal favorite recipe to date, and I’ve made this with a litany of different sauces to accompany: this bright, herby pesto has come out on top. You’ll end up with some leftover sauce, perfect to use on a pasta or as a salad dressing later in the week—I hope you enjoy it as much as I do. This will serve 4 for dinner, or 2 for a couple of meals. The active cooking time is about 35 minutes with 3 hours of inactive tempering/oven time, plus up to a day of resting in the fridge before cooking.

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HELPFUL TOOLS

In-oven thermometer, dutch oven, pepper mill

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Access the recipe here.

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