An impressive and easy meal that is better the second day.

My father made the most succulent, tender, “Wow” beef short ribs this week.

It is really quite easy to make!

Rice and short ribs on a plate.

Alison Bickel

The ribs also spend the whole night absorbing the flavor of the stock.

Or, place them in a freezer-safe zip top bag and remove all the air.

Freeze for up to three months.

Beef short ribs on a plate.

Alison Bickel

Defrost in the refrigerator and reheat on the stovetop.

Heat oil in a large, heavy bottomed ovenproof pan over high heat.

Add ribs and brown on all sides.

Cooking a short ribs recipe in a pan on the stove.

Alison Bickel

Transfer ribs to a plate.

Remove the vegetables from the pan, set aside.

Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes on high heat.

Vegetables sautéing in a pan for a beef short ribs recipe.

Alison Bickel

Return the ribs to the pan, add the veal stock and enough water to cover the ribs.

Bring to a boil, cover with foil, and place in the oven.

Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours.

Wine added to a pot to make a braised short rib recipe.

Alison Bickel

During the last 1/2 hour of cooking, add back in the vegetables.

Allow the ribs to cool in the liquid, then cover and refrigerate overnight.

The next day, remove the excess fat that has solidified at the top from the overnight chilling.

Short ribs recipe cooking on a stove.

Alison Bickel

Place the pan with the ribs and cooking liquid over medium heat, uncovered.

Cook until the liquid has reduced by three-quarters, about 1 hour.

Serve over mashed potatoes, egg noodles, or rice.

Foil covered pot to make beef short ribs.

Alison Bickel

Removing the fat from a pan of beef short ribs recipe.

Alison Bickel

Braised short ribs recipe cooked in a pot.

Alison Bickel