This is the 2nd year that I have made Red Wine Braised Short Ribs for Christmas Dinner. They are the perfect make-ahead meal so that you can enjoy the day with your family & friends.
This recipe is fool-proof and insanely rich and delicious. As with all braised meats, they are even better made a few days in advance; giving the favors time to fuse…which is exactly what I did!
Hands down one of my favorite winter meals…i mean who doesn’t love braised meat?
The trick to the sauce is cooking it down for a few hours so that you have a reduced thick gravy.
I served them over a silky Celery Root & Yukon Gold Puree…..so tender and they were SOOOO GOOD!!!