Our friend Ted made the most of Winter Storm Jonas, cooking up these delicious short ribs. He’s been kind enough to share his recipe with the Heritage Community!
I sliced them down trying to center the meat on each side of the bones. I let them rest and warm up to almost room temp, salted and peppered each side, and browned them quite well – two at a time. I poured off the excess oil and tried to squeeze these beauties into a large cast iron Le Creuset pot.Here is where I cheated. I used pre-made Williams-Sonoma Short Rib braising sauce. It took two jars and some extra beef broth and rich dark wine to cover the ribs. I turned the ribs once during cooking, but about 5 hours later we had an absolutely fabulous dinner. I skimmed off the excess fat, reduced the remaining sauce down by about half while the pasta and beans cooked.I lit a couple candles, poured the wine, and didn’t plan on shoveling after dinner.Yum!!