TODAY on MHTV: My method for oven-braised short ribs eliminates browning the meat and lets the oven do all the work. While the ribs hang out in the oven (add potatoes to make it a one-pan meal), you’ve got time to make a side of caramelized cauliflower that is sweet and salty with a crunchy golden crust. The first time I made this dish, it was an instant hit with my mad hungry boys. For dessert, step away from the stove to make sugar cookie sorbet sandwiches—a no-cook frozen treat using store bought ingredients—and stash them in the freezer to enjoy after dinner. More from the show.
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