A really good way to judge how much we like a dish is how long it takes us to make it again. In this case, we only lasted a week before we made it, which is especially impressive considering how much time this dish takes to make. It’s an extremely easy dish, but it takes a lot of time.

The first time we made it, we started in the morning, let it cook for 4 hours, pulled it out for at least an hour to cool before sticking it in the fridge for a few hours (the blessing/curse of cast iron heat retention), pulled it out of the fridge, scooped off the fat, and reheated. The second time, I put it on as soon as I got home from work, and then let it cool overnight so it was ready the next day. Super easy, just can’t be rushed.

SO worth it.

Here’s the full recipe:  http://thepioneerwoman.com/cooking/2011/03/short-ribs-in-tomato-sauce/

Do yourself a big favor and make it!

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