Day 21

A recipe:

How do you narrow it down? I'll just post my favorite I guess. Out of all the new recipes I've tried over the last couple years, this is by far the best! If you are a meat and potatoes person, or your husband is, you seriously have to make this. It will be your favorite dish I promise!

Braised Short Ribs
(I got this recipe from The Pioneer Woman)

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt & Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces bacon, Diced
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine (I use 1 cup red wine and one cup broth because I don't like too much of the wine taste)
  
• 2 cups Beef Or Chicken Broth (enough to almost cover ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary (I found that I like it better to only use 1 sprig of both or else the flavor over powers the meat.)
  

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid. Throw in the bacon as well.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta, spooning a little juice over the top.

And now I have to go to the store because I have to have this!