Theses short ribs are one of my best dishes, comforting, rich and homey. Perfect to linger over with endless bottles of wine laughing until our ribs hurt, which is exactly what we did. They are delicious and can be made entirely ahead, in fact I think they taste better this way. Simply cook the day before, cool in the dish and put it in the fridge. The next day the fat will have risen to the top and hardened in to a shell and you can pick it right up out of the dish. Awesome.
—Katie Walsh Beck