Braised Short Ribs with Parmesan Risotto

As promised, here's the details of the short rib adventure.  First, never made these before and was stunned by the amount of fat they contain.  Man was this good!  Basically, they boil in fat and wine for five hours until they fall apart.  Can't get much better than that!

I can't claim an original thought in this recipe, (it's not mine) so I'm just going to provide the link: http://www.food52.com/recipes/9111_dan_barbers_braised_short_ribs

As an aside, food52.com is a fantastic website.  Definitely check it out!

Any nice, fatty piece of beef would have been delicious, too.  This is pot roast heaven!

The risotto is all me, though, and is really a simple thing to make, as long as you have a strong arm (you cannot stop stirring, no matter what!)  Maybe another day I'll post the recipe.

I didn't photograph any of the process, just the end result:

This was an absurdly good meal.  Really fantastic!