Short ribs make a hearty meal with very little effort. Brown the meat, still on the bone, and simmer it with root vegetables, red wine, and beef stock. Let your oven fill the house with warm, savory aromas that will draw everyone into the kitchen. Short ribs also work well in a slow cooker on low (add a little less liquid). Serve the short ribs over potato-parsnip mash, a lovely departure from standard mashed potatoes.
Since slow cooked meat is even better after a day or two in the fridge, you can reheat the shredded meat in its sauce and serve over buttered egg noodles. Add a bright arugula salad. This is cozy comfort food at its best.