Our slowly simmered short ribs are incredibly succulent and meltingly tender–in other words, perfect comfort food. These inexpensive ends of ribs are cut from a standing rib roast. Look for ribs with the highest proportion of meat to bone. Braising in a good red wine produces a robust sauce, which we packed with fall vegetables, so there’s plenty to spoon over mashed potatoes.
Prepare and cook short ribs. Refrigerate. When cooled, cover. They will keep well at least 3 days and the flavour gets better. Reheat, covered, in 350F (180C) oven, stirring often until warm, about 1 hour.