Louisiana chef John Besh is known for his acclaimed restaurants. But when it comes to home cooking, he ensures his family is fed as well as his customers. Hearty short ribs is one of the few dishes in his new cookbook, My Family Table, that he cooks both at the restaurant and at home, and--since his restaurants don't braise short ribs to order--the process is the same. The slow-cooking process yields meat that collapses to create a dish that's rife with rich juices. Besh suggests following his restaurants' example and cooking the dish ahead of time, which allows the flavors to intensify and further simplifies a make-ahead dish.