I love a good plate of short ribs.  I don’t make them often for many reasons.  They are time consuming, if done right, and they are so “fatty”.  Don’t get me wrong, I love a great piece of meat – the fattier the better.  That is where all the flavor is, after all. Yet, with that said, I view Short Ribs as a culinary treat, equal to the most decadent dessert I can get my hands on.


I actually picked the best weekend to make these.  President’s weekend.  One extra day added to the weekend, which meant an extra day to stay in the P.J.’s just a little bit longer, no packing the lunch boxes(my nemesis), and lots and lots of rain – which is always the best excuse to stay indoors.

This was a good choice for a rainy evening.  Paired it with creamy, garlic mashed potatoes, kale chips, and a simple butter lettuce salad with a shallot vinaigrette. After dinner we sat down to four episodes of Friday Night Lights. Wish every night could be like this; it was one of those perfect nights!