I was practicing for my friend, Wyatt and his girlfriend, Kaylan to come over for dinner. He and I have become very good friends and he’s graduating from school this year and I promised that I would have him over for dinner. I’ve never hung out with his girlfriend and vice versa, he’s never hung out with my husband so, the stars have aligned and Short Ribs were born. I haven’t made this before and I know it’s kind of fool proof but why not practice? And besides, my husband and I don’t mind eating the mistakes. If I end up messing up that bad, I’ve made a promise to myself to make a cocktail to numb the haaanger and buy a reasonable dinner. There aren’t many options here in the tiny central California town I live in but we have our go-to’s. Thus, I’ve started documenting my food diaries (and make distant friends hehehe… Hi!)

This recipe, as it states is a crowd pleaser and really I’ll be putting this in rotation. I originally followed this recipe with bone-in cuts as suggested. The night before the dinner with Wyatt, I went to Costco they only had Short Rib cuts with NO BONES. They didn’t look as fatty and had less collagen but I bought them anyway and decided to cook them ahead of time. They were great but bone-in are just spectacular…. Final thoughts, if you have the bones, yes follow the recipe, if you don’t, check the meat 30 min early depending on your oven. Mine were done early and I reheated the day of the dinner. I saved the braising liquid and added a bit of cornstarch to make a gravy and topped with lemon zest and parsley.

https://recipekeeperonline.com/recipe/ER221jMqPUOP4LyVfFpT1A