Sunday Night Braised Short Ribs

what else would you rather eat on a ten degree day

This is probably not all too different than many other short rib recipes you’ve made in the past, but I wanted to keep it simple and classic. I’ve made this now on a few Sundays and it’s always the best end to the weekend. My favorite thing about any recipe like this is that you only spend 15 minutes searing the meat, then you just leave it alone to simmer for a few hours. So little effort but the reward is high.

Although I love mashed potatoes, I serve the short ribs here with boiled mini potatoes instead. It takes one big step out of the dinner process, and IMO, is nearly just as good. I like to gently mash the potatoes on my plate and let them soak up all the goodness of the sauce.

Rather than chopping and sauteing the garlic, I add the whole bulb and let it slow cook in the pot with the short ribs. Once it’s done, I mash up the garlic right in the pot with the rest of the ingredients. I love doing this as roasted garlic will still taste like garlic, but will add a subtle sweetness to the dish.