The best liquid for braising short ribs is a combination of rich beef stock and dry red wine, like Pinot Noir or Cabernet Sauvignon, which provides a perfect balance of acidity, savory depth, and body that cuts through the richness of the meat.
If you want an enhanced flavor for your short ribs you can also add a small amount of tomato paste and some aromatics like garlic, carrots and onions.
A mix of high quality beef stock and dry red wine like Cabernet or Merlot is classic for braising short ribs.
You can also use a combination of pomegranate juice and balsamic vinegar and the pomegranate juice adds some sweetness and the vinegar balances it out.
The liquid that is best for braising is a liquid that uses a combination of rich stock like beef, chicken or vegetable stock and an acidic component like beer, wine or tomato sauce, which helps to break own the tough connective tissues in the meat, while also adding deep and complex flavor to the meat.
The liquid for braising should also come halfway up to the food and allow the food and meat to braise gently at 300 F to 350 F.
Beef, chicken or pork stock are great all purpose bases for braising liquids to add flavor and moisture.
Wines, like dry red wine is also best for beef and lamb, like braised short ribs, and white wine is better for braising chicken and pork.
Beer like dark or amber beers provide a nice, deep and malty flavor, which is excellent for pot roast or corned beef.
Other good liquids for braising are soy sauce, tomato puree, apple cider, or even some coconut milk can also add unique flavors, which make them great for braising.
When deglazing, you should use the braising liquid to scrape up the browned and caramelized bits or fond from the bottom of the pan after you sear the meat.
And you can also incorporate some aromatic vegetables with the braising liquid, like carrots, celery, onions or even garlic and herbs like bay leaves, rosemary or thyme.
When braising, you don't have to submerge the food or meat in the braising liquid, as the braising liquid should only cover the meats or other food items you're braising roughly halfway to one third of the way up.
And after the meat has become tender, you should remove it and simmer the remaining liquid to reduce it into a concentrated and rich sauce.
Braising is a low and slow combination cooking method, which sears the food at high temperatures before simmering it in a covered pot with small amount of liquid, like wine, broth or stock.
Braising is ideal for tough, collagen rich cuts of meat like short ribs, chuck roast and pork shoulder as braising breaks down the meats connective tissues for tender results.
The process of braising in cooking involves searing the meat in hot fat until browned, then adding aromatic vegetables, partially covered with liquid, and cooked covered at 300 F to 350 F in the oven or on the stove.
Braising in cooking transforms the inexpensive tough cuts of meat into fork tender meats and dishes, which creates a rich concentrated sauce and is also perfect for one pot, make ahead meals.
Common foods used in braising are beef like chuck, oxtail, brisket, pork like pork shoulder and pork belly, lamb shanks, chicken thighs, and hearty vegetables like cabbage, fennel and carrots.
Common liquids used for braising are tomato sauce, cider, beer or wine and beef or chicken broth.
And unlike stewing, which fully submerged the food, braising instead uses less liquid to allow for a better sear and, subsequently a sauce that is more concentrated.