Braised short ribs, risotto, and arugula salad with Parmesan. I made the short ribs yesterday in a Dutch oven for about 4 hours…cooled it overnight, got a layer of fat off the sauce today, then put it back in the oven for another 90 minutes tonight before dinner. I could have just drank the sauce, it was so good. It was from the NYT Cooking app - Garlic Braised Short Ribs with Red Wine. This is my 3rd time making it - definitely recommend making it the day before…melt in your mouth!