Short Rib Steaks

Store raw steaks tightly wrapped in plastic wrap or in an airtight container. For longer storage, freeze.

Short rib steaks benefit from low and slow cooking to break down connective tissues and become incredibly tender.

Braising in liquid (like broth, wine, or beer) is a popular method for maximum flavor and tenderness.

Season generously with salt and pepper before cooking. A good sear is essential for developing a rich crust.

Mashed potatoes

Polenta

Root vegetables (carrots, parsnips)

Rich red wine sauces

Creamy grits

Trying to cook short rib steaks quickly over high heat, which can result in a tough, chewy texture.

Not allowing enough cooking time for the connective tissues to break down.

Under-seasoning before cooking, which can lead to a bland final dish.