This is the only photo I have of this dinner.
1) because it was date night and I was trying not to be rude
and spend more time taking pictures of the food
than sitting down and eating it and holding a conversation
2) because it was really, really good and I scarfed it all down pretty fast.
I'd never eaten, much less prepared, short ribs.
But oh. I will again, my friends.
It's like the most tender, flavorful pot roast
On A Stick.
My only complaint is that because the meat is so fatty,
I found the best way to serve it was to cut the meat
off the bones and trim it completely before
returning it to the cooking liquid.
I didn't figure this out until after it had been served,
but leftovers were much less hassle after this was discovered!
Also, I don't own a Dutch oven, but I just prepared
everything stovetop in my large soup pot,
and then transferred it to a Pyrex baking dish
and covered with foil to go in the oven.
Works for me!