**This is a terrible picture. I'm sorry, but it was New Years and I was more into the champagne.
Guys, make these. For a dinner party would be my rec, because you do most of the work the day before and they are flat out succulent. And flavorful and rich. And go ridiculously well with things like Mac 'n Cheese.
- 10-12 beef short ribs - I always ask for the least fatty ones
- ~2 cups mirepoix (mix of finely chopped onion, carrot, and celery)
- 1 bottle good red wine
- ~ 6 cups beef broth
- Bay leaf
The next day, a couple hours before you want to serve dinner, take the ribs out of the fridge. And here is the magical/super gross part of this recipe. ALL of the fat will have solidified on the top - and it is A LOT - making it very easy for you to take a spoon and scoop it all out. It is a very gross yet very satisfying process. I've made short ribs before without this refrigeration/fat removal step, and have been disappointed with the fattiness of the end result. This cuts out that problem completely, allowing you to really enjoy the flavor of the meat and sauce. Ok, so remove all the fat, then place the pan back on the stove and bring sauce to a boil. Let sauce thicken up and reduce by a lot (about 3/4), until sort of thick and glaze-like, a little over an hour. Continue to spoon sauce over the meat as it reduces down. Serve these delicious guys over something equally delectable, like creamy mashed potatoes or mac 'n cheese!