beef short ribs {braised in red wine until fall-apart tender}

braised short ribs

It has been excruciatingly difficult to get back in the swing of things this new year.

I took a holiday break, but my planned 10 days turned into 15. It was just so lovely spending time with my family, not thinking about anything other than what we would all do together on any particular day.

Life should have a lot more of that in it, in my opinion.

These short ribs are kinda like that: low and slow and lazy. Brown them well, toss in a few goodies and let them do their thing. No fuss yet they turn out something amazing. It’s basically just mirepoix, some wine, herbs and garlic, all simmering together until the short ribs become meltingly tender.

short ribs

Did you notice that there’s a spoon on my plate? A spoon…for the meat. A meat spoon. These short ribs are so tender you can eat them with a spoon. They literally fall apart and are crazy flavorful.

If you’ve never braised short ribs before, you need to go pick some up today. Or this weekend. But definitely soon. They’re the perfect lazy-day weekend meal and they’ll make your house smell amazing!

Just one thing…you’ll need an entire bottle of wine for this. And you won’t be drinking it, but that’s the sacrifice you’ll have to make to get really flavorful meat. I promise it will be worth it.

short ribs