Today I am compelled to stay warm in May! Yes, here in Alberta Canada we have snow on our May long weekend. While this event isn’t that shocking it does give cause to make a warm, deeply simmered pot of boneless short ribs usually saved for the fall and winter months.
While I prefer bone in short ribs I just couldn’t pass up on these nicely marbled and very thick boneless short ribs that I came across. In this recipe the beef is seared to help seal in moisture and to give extra flavour and colour to the sauce. The port and long braising time give depth to the sauce and creates super tender pieces of meat.
So even though I am disappointed with the weather, I can definitely say these short ribs made me forget the snow by filling the house with rich aroma, forcing me to be cozy all day knowing a warm satisfying meal awaited me.