Moving right along with this month’s Sweet as Pie picks, we made Braised Short Ribs on Saturday night. We’d actually made these a couple of times before, so we were ready for the deliciousness. I served them with smashed red potatoes and stuffed mushrooms. Mom and Grandmother were down for the evening so we actually had a full table. Here’s how it came together:
![JBD_2414](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2414-600x397.jpg)
You start by dredging the short ribs in flour.
![JBD_2419](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2419-600x397.jpg)
Carrots, onion, and shallots.
![JBD_2424](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2424-600x397.jpg)
The recipe calls for pancetta, but we just use bacon.
![JBD_2439](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2439-600x397.jpg)
After browning the ribs, the vegetables went into the pan.
![JBD_2447](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2447-600x397.jpg)
After adding red wine, chicken stock, and some fresh rosemary and thyme, the whole thing went in the oven for a few hours.
![JBD_2448](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2448-600x397.jpg)
Falling-off-the-bone yumminess.
![JBD_2453](https://comerainorcomeshine.com/crocs/wp-content/uploads/2012/03/JBD_2453-600x397.jpg)
And even better? Sharing it with my favorite people.
Overall, Phillip and I enjoyed it (again) and Mom and Grandmother said they did. I believe Grandmother because she likes just about anything, but the dish was probably too heavy on the wine for Mom – that’s just not a flavor she’s fond of. We’ve made it before and we’ll make it again. It takes a while and the ingredients are a bit more expensive than other dishes, so it’s probably a once-in-a-while or a special occasion meal. But oh, it’s a good one.