Add ribs back into pan and cover with a tight-fitting lid.
TASTING NOTES: I confess, that I made this dish a year ago (I can now appreciate my newer camera, after seeing the less than stellar quality of these). The dish was delicious, and cost a fraction of what we'd pay in a restaurant. While it took a little time to chop and prep the vegetables, plus some searing time, I could clean up the kitchen and relax while the oven finished the job for me. The meat was falling-off-the-bone tender. The sauce...oh, the sauce! So far, this is my favorite braised short-rib recipe I've made. For that reason, because our weather has been cooler and with some rain, I think a braised short rib dinner is in order-- and it's this recipe that will have an encore presentation at our dinner table.
For a while, it seems that I'll only be blogging once a week. I have so many recipes I want to share with all of you, but my work schedule doesn't allow me the time it takes to edit photos and post recipes. But, I promise, to share with you the Short Rib Soup Recipe.