Braised Short Ribs

I love short ribs. They're like a decadent comfort food. And I've had some sitting in my freezer for months, just awaiting that perfect day when I was motivated enough to take the time to fix them. Well, that day came this past weekend. It's not that they're difficult to make, but the prep does take a little time. Of course, once the prep is done, that's about it. They cook, you serve. Easy peasy.

Here's what you'll need for these deliciously braised short ribs:

• 3-4 lbs. short ribs, you can use boneless or bone-in
• Salt
• Pepper
• 1/3 cup flour
• Bacon, cut into small pieces (about 4 strips if you're using thick-sliced like I did or 6 regular slices)
• 2-3 tablespoons cooking oil 
• 3 carrots, sliced
• 3 cloves garlic, minced
• 1 onion, chopped
• 32 oz beef broth
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary

Preheat your oven to 300 degrees.

Season your ribs with salt and pepper.

Then lightly dredge in flour.

Set aside.

In a large Dutch oven, over medium heat, cook the bacon until all of the fat is rendered and the meat is crispy, but not burned.

Remove bacon to paper towel.

Crank up the heat to high and add your oil to the bacon fat. Brown the ribs in batches.

Remove from pan and set aside.

Lower the heat and add the carrots, onion and garlic.

Stir that around for a minute or so, then add a little bit of the beef broth, scraping the bottom of the pan to incorporate all those little bits of meat.

Add the remainder of the broth, 1 teaspoon salt and pepper to taste and bring to a boil.

Now add your browned ribs and top with thyme and rosemary.

And don't forget about that cooked bacon.

Cover and place pot in oven for two-and-half to three hours.

Remove from oven and allow to rest with the lid on for at least 20 minutes.

Oh, the aromas of this feast will have you counting the seconds.

I like to whip up a batch of creamy cheese grits to serve with these. You can find that recipe here. But if you prefer, mashed potatoes are an option, too.

So here we are, two weeks into 2019. Life has been fairly peaceful here at the ranch, which is good since I have proposal due at the end of this month and I'm also working through line edits. Though I did have to pause to celebrate my baby's birthday Sunday. How he can be 20, I have no idea. It seems like only yesterday I was cradling him in my arms. Time sure has a way of flying by, making me realize just how important it is to savor every moment. Something that's hard to wrap your head around when you're dealing with the terrible twos or three AM feedings. Then one day you wake up and realize those challenges may not have been so bad after all. What doesn't kill you makes you stronger, right?

Now it's your turn. What are some of your favorite comfort foods? Do you have a favorite dish you love to indulge in but don't make it very often because it requires too much effort? 

Three-time Carol Award finalist, Mindy Obenhaus lives on a ranch in Texas with her husband, the youngest of her five children and two dogs. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com