Another great winter recipe and cut of meat is the Bone-In Beef Short Rib. I would plan on each rack of ribs to feed 2 people, possibly 3. I used a teriyaki marinade this time but you can go savory with a tomato based version as well.
Place the ribs in a deep braising dish, apply the seasoning or marinade and cover. Slow cook at 300-325 degrees for at least 4 hours. You can check the ribs at 3 hours to see if they are tender and starting to fall off the bone yet. Pull from the oven and cut off all the bones, connective tissue and cartilage. Pour off the liquid, which will be both fat and your rich marinade. The fat will come to the top, so go ahead and spoon that off, leaving you with a rich beef-infused sauce. You should have a nice slab of beef for each rack ready to slice. Place the sliced meat back into the pan and spoon over as much marinade as you like. Put back in the oven for 10 minutes, allowing the sliced beef to soak up some of the flavorful sauce. You can serve this by itself or over rice and sautéed vegetables. Enjoy!
Ingredients and Notes: