Greek Braised Short Ribs – Lemon & Oregano Roasted Potatoes (GF – 2 servings)

Description

Greek Braised Short Ribs – Lemon & Oregano Roasted Potatoes (GF – 2 servings)

This is the dish that makes the whole week worth it. Tender, richly marbled short ribs slow-braised in the flavors of the Greek kitchen — fragrant with lemon, oregano, garlic, and warm spices that fill the pot with the kind of smell that makes time slow down just a little. Braised low and slow until the meat falls apart at the gentlest touch and the braising liquid reduces into a glossy, deeply savory sauce that you will want to spoon over absolutely everything on the plate. And what a plate it is. Golden lemon roasted potatoes that are crispy at the edges and yielding at the center, creamy house-made hummus that soaks up every drop of that magnificent braising liquid, and briny olives that cut through the richness with a sharp, salty pop that pulls the whole plate into perfect balance. The kind of meal that makes people close their eyes for a second on the first bite. Cook once, feast all week.

Reheating Instructions: Reheat the short ribs and braising sauce gently in a skillet or saucepan over medium-low heat for 8-10 minutes, spooning the sauce over the meat as it warms. Or microwave covered for 2-3 minutes, stirring the sauce halfway. Reheat the lemon roasted potatoes in a 400 degrees F oven for 8-10 minutes to restore their crispness — the oven is always the best method here. Serve the hummus at room temperature alongside. The short ribs deepen magnificently overnight and are even better the next day.