If you want a showstopper dinner, you need these short ribs. The recipe is relatively simple and I modified it further by slow cooking them for about 5 hours after first browning them. The finish roast in the oven is super important, and I cooked our rolls in there at the same time.
And speaking of rolls…
It’s the fresh rosemary that makes them awesome:
Serve then up with a side of mashed potatoes and it’s the perfect Saturday night meal: