Tangy Braised Short Ribs - Alison Roman

Name: Tangy Braised Short Ribs - Alison Roman
Ingredients: 5 pounds bone-in short ribs , at least 1 1/2-inch thick, cut into single bone portions (or 3 1/2 to 4 pounds boneless, at least 1 1/2-inch thick); Kosher salt; freshly ground black pepper; 3 tablespoons vegetable or canola oil; 2 large yellow onions , quartered; 2 heads garlic , halved crosswise; 3 tablespoons honey; ½ cup apple cider vinegar; ½ cup soy sauce or tamari; 4 cups chicken, beef or vegetable broth; 4 thyme sprigs; 2 cups parsley , leaves and tender stems, finely chopped; ½ bunch chives , finely chopped; Flaky sea salt; 3 lemons , halved, for juicing

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This bright, sweet and salty recipe for braised short ribs will work with bone-in or boneless meat, as long as the short ribs are thick (at least 1 1/2 inch), and not the thinly sliced Korean style.

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Ingredients

5 pounds bone-in short ribs , at least 1 1/2-inch thick, cut into single bone portions (or 3 1/2 to 4 pounds boneless, at least 1 1/2-inch thick)
Kosher salt
freshly ground black pepper
3 tablespoons vegetable or canola oil
2 large yellow onions , quartered
2 heads garlic , halved crosswise
3 tablespoons honey
½ cup apple cider vinegar
½ cup soy sauce or tamari
4 cups chicken, beef or vegetable broth
4 thyme sprigs
2 cups parsley , leaves and tender stems, finely chopped
½ bunch chives , finely chopped
Flaky sea salt
3 lemons , halved, for juicing