These short ribs were fabulous! If you’ve never tried beef short ribs, you are missing out. When trying to figure out Sunday dinner yesterday at the grocer, I saw a beautiful display of fresh cut beef ribs in the meat case and decided, why not, and asked the butcher for 6 meaty pieces. Beef ribs have a large bone that runs along the side, which when cooked down adds so much flavor and tenderness. To cook, I simply seasoned with salt, pepper, and garlic seasoning, dredged in flour, and seared in my cast iron Dutch oven with a little olive oil and ghee. I then browned on all sides, removed from pot, and then added onions, celery, and carrots to saute until golden, then added the beef short ribs back to the pot. Lastly, I poured beef stock and a couple of pours of red wine over the ribs, threw in a bay leaf and a couple of sprinkles of thyme, then covered Dutch oven pot with lid and let cook for hours in the oven until fork tender. They literally fell off the bone! The wine is what makes it, and I had a nice bottle my sister gave me which added just that extra something. The meat was tender with a rich buttery finish from the wine. The rice was steamed in beef stock and ghee to complement the meat. This is how you take soulful cooking up a notch!