What really makes this recipe is the quality of the meat, and you can get these boneless. This is the most tender product we can source.
We pan sear them until caramelized and then simmer them in red wine and homemade broth with vegetables. Serve them on Mashed Yukon Gold potatoes with some carrots also simmered in the jus - St Patrick's Day can't get much better unless you add Gayle Bailey's Irish Cream Cake for dessert. https://beechwoodinn.ws/braised-painted-hills-boneless-beef-short-ribs/
Farm to Table Dinners: