OMG, y’all. This recipe makes me want to make short ribs every week. I think the name should be reversed, though. Those pancakes were the perfect companion, but definitely the sidekick, in my opinion. Please don’t misunderstand. I am not dissing the pancakes. They are essential in the Breakfast for Dinner concept.
It all started out in the usual way. Just sear the ribs on all sides.
Then soften a chopped onion and give it a bath in some Guinness with a little beef broth. I like to think of this as beer soup.
There’s a little bit of steam in the way, but you get the idea. Three hours in a 300 degree oven and they will fall off the bone. You’ll probably want to let them cool a little bit before you shred them, though. Just sayin’.
Just when you thought they couldn’t look anymore delish.
The way we got to this part was pretty interesting. Unfortunately I had already had a couple of cocktails by this point so there’s no photographic evidence. The gist is that you put the liquid in an ice bath in order to cool it quickly and skim off the fat. At the time I didn’t think it was doing much, but there was a lot of fat stuck to that bowl when I went back to clean it up.
The pancakes themselves were pretty basic. The recipe actually called for fresh corn, even for the south that’s tough to come by in February, so I used frozen instead. No harm.
A little chopped granny smith apple on top is the perfect touch. I do have one criticism: this only made four servings.
Eat Well and Savor.