Braise Your Way Through Winter DAVID TANIS Tougher cuts, like beef short ribs, become savory and tender when cooked low and slow. December 3, 2014 at 12:00AM http://nyti.ms/1233uYd http://nyti.ms/1FButs2 The New York Times Food Cooking and Cookbooks, Meat, Winter (Season)

By DAVID TANIS via NYT / Eethg. Corps. Inc. / Terrence Herschel G. Food http://nyti.ms/1233uYd Braise Your Way Through Winter December 3, 2014 at 12:00AM http://nyti.ms/1FButs2 The New York Times