Cross-cut short ribs, may be my favourite cut of beef, just so loaded with flavour and fall-apart tender when braised. Great food can be so easy!
More or less followed a recipe from a book called Bones, simple and so tasty.
(For two sets) Salt and pepper the ribs, browned in a bit of olive oil. Remove from the pan, saute an onion in the rendered fat/olive oil until translucent, deglaze pan with 3/4 cup red wine, add a couple diced carrots, a cup of summer canned tomatoes, three large cloves minced garlic, chili flakes. Bring back to a boil add ribs back in, cover with a parchment paper lid then the pan lid, into the oven for 1 1/2 hrs. Remove parchment lid and cook another hour or so until meltingly tender. To serve sprinkle with fresh chopped parsley.
No leftovers...
