Got Ribs? Part Deux

23 Mar

Our freezer is in serious need of cleaning out.  So since I had all the fixings for another batch of those luscious braised short ribs taking up freezer space,  I decided to make them before it got too hot to have the oven blasting for three hours.

I’ve already extolled their virtues and rambled on and on about how good they taste and how you absolutely must make them.  But what that post didn’t have was a picture.  So in case my words have not been persuasive enough to move this dish to the top of your list, perhaps this picture will give you the last little push you need.

Got Ribs?

Seriously, how can you look at this and not want to just lick your screen?

See how the meat is absolutely falling off the bone?  That is braised perfection.  And the dark, rich color of the meat and the juice?  That’s some good flavor right there.  But really, don’t take my word for it.  Try it yourself.


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