I cooked short ribs in the slow cooker today. They may not look like much now, but tomorrow they will be transformed into deliciousness.
As it turns out, that lizard brain memory of roast beef is well realized by short ribs.
The recipe I use recommends letting the ribs sit overnight. This is partly to get rid of the excess fat. Because they are some fatty fat fat. The other reason is the flavor deepens. I’m all for that.
The result:
