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!
P.S. I had lots of fun with the leftovers; I made crispy tacos with pickled red onions and guacamole. I also made a few quesadillas, added a little chopped jalapeno and used a fir, organic goat cheese that I grated.
The Urban Baker / SusanSalzman.com