Ribs: Smothered Beef Short Ribs

Jan 13, 2008 Oh, wow, was this good! Until tonight I had never had beef short ribs and I'll tell you, good old fashioned home cooking just doesn't get any better than this. A superb blend of ingredients that created the perfect dish. But when I make this again, I'll do it a day in advance and simply reheat it the next day, especially if I make this for guests. All the prep and clean-up will have been taken care of. Also, nine cups of liquid takes a long time to reduce--much longer than 2 hours. Even at 2-1/2 hours I still had to thicken it up with a bit of cornstarch. Finally, no matter how lean the ribs are, there is still a lot of rendered fat. Making these the day before will allow me to refrigerate them overnight and then remove all the solidified fat. The extra work involved and the long cooking time, however, is SO worth the effort. The ribs are full of beefy flavor and fork tender. The gravy just can't be beat--intensely rich, brown and full-flavored. I served this over polenta and it brought me right back to Grandma's house in my childhood. Mom came for dinner and she happily took what little leftovers there were home!

—naples34102 

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