There’s something incredibly comforting about a pot of slowly braised short ribs ladled over some buttered noodles. We have a dish similar to this at least 3-4 times a year. Mrs. MM is a huge fan of short ribs, so she takes to the kitchen when that’s what’s on the menu. For this meal, she used as a guide this Gourmet Magazine recipe from October 1995. The meat turns meltingly tender and shreds practically on its own.
Personally, I love the tomatoey sauce, and the flavor burst provided by the orange zest. If you have leftovers (make double what you need so you HAVE leftovers) you can remove the bones and roughly chop up the meat as a delicious sandwich filling, or added to spaghetti noodles the next day. This dish is also surprisingly good when served instead with some potatoes or steamed rice as the starch component to the meal. We served this with a large green salad with a mustard vinaigrette.