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Braised Short Ribs With Honey Roasted Carrots

01/07/2011 01:40 pm ET | Updated Aug 31, 2012

Curtis Stone demonstrates how a long, slow braise creates meltingly tender short ribs. To complement the meat, the braising liquid, made from red wine and aromatic vegetables, gets reduced down into a rich, silky sauce. Together, they're the ultimate cold-weather meal.

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