You need to start this recipe a day or two ahead of time, as the Short Ribs soak in a wine sauce for at least 24 hrs, then seared and slow cooked. We happened to serve ours on top of a horseradish whipped potatoes, and oven roasted beets, carrots and squash, with arugula for some colour. It was SO good!
iPhones take pretty good pictures too!
We had to serve it with a wonderful bottle of French wine we have been saving in the cellar for a few years, as the meal was worthy of it. What a great night. Everything was so good!
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