After Friday’s trip to the butcher and yesterdays adventures in making Beef Bone Broth, I was ready to make some braised beef short ribs. I was pretty faithful to this simple recipe:

https://thestayathomechef.com/classic-braised-beef-short-ribs/

And it was fantastic. I replaced the worcestershire sauce with balsamic vinegar (it’s what I had, that seemed an acceptable substitute), and threw in a few carrots with 45 minutes to go.

I reduced the juices a bit, made some polenta with spinach through it, and served the juices over the rib & polenta.

Super beefy goodness. A super hearty meal. L loved it, and I thought it was great, really delicious, really allowed the beef to come through. It helped that the ribs themselves were thick wonderful short ribs, and this was just the perfect way to do them. So glad I didn’t try and pressure cook them (and banging a pot in the oven on a Sunday afternoon and waiting is hardly a chore - much more work went in to the bone broth).

G surprised himself I think, initially saying it would be too tough (it wasn’t), and I know he loves polenta.

I will definitely make this again, just like this.