Short ribs braised in wine is classic winter comfort food. Pick a day you're planning to hang around the house for several hours. There isn't that much work to do, but the first stint in the oven takes nearly an hour and the second, two and a half. Your main job will be to simply savor the aromas wafting out of your kitchen! Though you could eat the short ribs the same day you cook them, they are even better when made a day or two ahead.
First, I trim off lots of the visible fat. Second, I put them in the oven for a long stretch of flavor-building browning, which produces lots of fat you can drain away. Third, after braising, I put the strained braising liquid in the refrigerator and let the fat rise to the top and solidify for easy removal. Fourth, I remove lots of fat while I'm separating the meat from the bones.
I know it sounds like it, but it really isn't all that much work. And the end result is worth it. Especially when you're using really good short ribs like the organic grass-fed short ribs sent to me by Rocky Mountain Organic Meats, a company that incorporates environmentally friendly agriculture practices, healthy land stewardship and--most important to me--the ethical treatment of animals into their production of certified organic, grass-fed and grass-finished beef.
Short ribs are sometimes served on a bed of polenta or noodles, both delicious, but I prefer mine on a bed of creamy smooth mashed potatoes. Which do you prefer?
Short Ribs Braised in Wine