braised short ribs and roasted pork loin

The techniques of braising and roasting are integral cooking skills that transform ordinary ingredients into meals that will impress even your most critical dinner guests. Incorporating either method makes a meal feel special and will fill your home with a tantalizing aroma long before the dish is brought to the table.

Roasting and braising are ideal for tougher cuts of meat that are often less expensive but require a little more love to coax out their virtues. They are also optimal ways to turn an ordinary root vegetable into something extraordinary.

Fall is the perfect time to invite braising and roasting into your cooking arsenal. Even though both techniques rely on longer cooking times and are transformative in their ability to turn an ordinary ingredient into something exceptional, there are significant differences between them.

Braising

Braising is a method that relies upon both wet and dry techniques to complete the cooking process. An ingredient is typically quickly seared in a very hot pan to jumpstart the method. It is then placed in the oven to complete the process. Liquid is added during the second phase and the cooking temperature is low to medium, enabling enough time for the ingredient to become tender and flavorful.

This low and slow cooking method is ideal for tougher cuts of meat since it transforms its collagen into gelatin which thickens the cooking sauce and adds luxurious flavor. Beef stew, short ribs, pork belly, and chicken legs are all ideal braising partners, as are root vegetables, Brussels sprouts, and just about anything else that will hold up during the process and benefit from a velvety sauce and enticing flavor.

Roasting

Roasting is a process that relies upon dry heat to complete the cooking process. This can be completed in a roasting pan or sheet tray in the oven, on a grill, or even an open flame. The temperature varies from low to high depending upon the ingredient and desired outcome.

The tempting flavor of roasted dishes comes from the caramelization or browning that takes place as it cooks. Basting with liquid throughout the process increases the flavor and also prevents scorching.

Roasting results in a drier external surface than braising but as long as the temperature is controlled and the ingredients are basted properly, the interior is usually moist and tender. Chicken, beef, pork, fish, and countless vegetables are ideal dancing partners for roasting.

Braised Short Ribs with Creamy Parmesan Polenta

braised short ribs with creamy parmesan polenta

Girl And The Kitchen

Braising and short ribs were made for one another. Short ribs are an inexpensive, tough cut of meat but braising coaxes out their velvety texture and rich, deep flavor. The most excellent union is celebrated in this recipe with the addition of creamy polenta and just a hint of saltiness from the Parmesan cheese. Get the recipe.

Braised Garlic Chicken Drumsticks

braised garlic chicken drumsticks, potaotes, and carrots

Will Cook For Smiles

This wonder of a one-pot meal includes enough autumn flavors to satisfy a hunger crowd just in from the cold and enough flavor to impress the most finicky amongst them. Chicken drumsticks are braised slowly with root vegetables, garlic, and thyme in a simple recipe that is as easy and inexpensive as it is flavorful and comforting. Get the recipe.

Orange-Braised Carrots and Parsnips

orange braised carrots and parsnips

Olga’s Flavor Factory

Braising isn’t just for chicken, beef, or pork. It’s also a lovely way to transform ordinary root vegetables like the carrots and parsnips in this recipe into a side or main course that is as healthful as it is satisfying. Orange juice plus its zest, oregano, and thyme ratchet up the appeal while chicken stock adds depth and nuance. Get the recipe.

Crispy Lemon Roasted Brussels Sprouts

crispy lemon roasted brussels sprouts

What’s Gaby Cooking

Brussels sprouts are begging for a long roasting process that transforms them into tender bites of fall flavor while blackening their leaves for just the right amount of crispy toastiness. With just six ingredients and a few minutes of preparation time, this is the ideal recipe for a weeknight meal that needs something a little extra. Lemons add brightness, punching up the flavor even more. Get the recipe.

Roast Pumpkin with Feta and Honey

roasted pumpkin with feta and honey

Not Quite Nigella

Roasting pumpkin transforms this tough vegetable into pillowy bites of autumn perfection. In this recipe, bite-sized pieces of pumpkin are roasted with honey and balsamic, a combination resulting in a lively flavor tempered by a candied hint of sweetness. Feta cheese adds an additional hint of tartness while chili flakes infuse it with a flash of fire. Get the recipe.

Roasted Pork Loin with Apples

roasted pork loin with apples

Jul’s Kitchen

Straight out of Tuscany comes this roasted pork loin recipe that will fill your home with a tempting aroma long before the tender meat roasted low and slow with apples arrives at the table. Garlic and white wine round out a dish as fitting for a lazy Sunday family day as it is for a weekend gathering of friends. Get the recipe.

Jody Eddy is a graduate of the Institute of Culinary Education in Manhattan. She has cooked at Jean Georges, The Fat Duck, and Tabla and is the former editor of Art Culinaire Magazine. Her most recent cookbook was "Cuba! Recipes and Stories From a Cuban Kitchen", published by Ten Speed Press. Her cookbook "North: The New Nordic Cuisine of Iceland" was published by Ten Speed Press in 2014 and won the 2015 IACP Judge's Choice Award. She is the author of the James Beard nominated cookbook "Come In, We're Closed: An Invitation to Staff Meals at the World's Best Restaurants" and her upcoming book for Ten Speed, "The Hygge Life", will be published in November, 2017. She is writing a cookbook for W.W. Norton profiling the cuisine and food traditions of monasteries, temples, mosques and synagogues around the world which will be published in 2019 and a cookbook with the Food Network chef Maneet Chauhan profiling the cuisine of India via an epic train journey throughout the country. She writes for Travel+Leisure, Saveur, Food & Wine, The Wall Street Journal, Plate, and VICE, among others. She is the author of JodyEddy.com, leads culinary trend tours for food and beverage corporations in Iceland, Peru, Mexico, Ireland and Cuba and is the Vice President of Marketing, Partnerships and Events at Hop Springs, an 85 acre agritourism destination opening in Nashville in May, 2018.
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