Holy cow, I'm a short rib convert. Michele, thank you for this amazing recipe. I never buy short ribs because I always thought it was a lot of money to spend on a chunk of bone and fat. After ten years of listening to how much my guy loved his mother's short ribs, I decided to give it a try when I saw some particularly meaty ribs in the store.
**Some folks have complained about the time and mess involved with this, not so. If you have the patience to read to the bottom, I'll explain how I only used one pot and a measuring cup to make this easy, cutting the cleanup down to nothing.
I halved the recipe because there are just two of us, but that was a mistake. I should have doubled the recipe and locked him out of the house. Just a couple of changes... I trimmed some of the excess fat, used vegetable stock because that's what I always have on hand and added extra garlic. I also cooked this in the oven instead of on the stove. After two hours in a 350 oven these ribs were unbelievable.
I couldn't waste all of those delicious juices so I took the meat out of the pot, added a can of broth and put in some mixed baby potatoes, mushrooms and carrots. That went back to the oven for another 30 minutes and I may have passed the time eating one tiny rib and gnawing on the bone.
The next step was to remove the veggies and pour the broth in a grease separator before I poured it back in the pot and thickened it for gravey. I would have posted a picture, but tha
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Holy cow, I'm a short rib convert. Michele, thank you for this amazing recipe. I never buy...