I hardly ever make short ribs. You have to make the time for the braise and the crockpot does not do them justice. You just don’t get that crispy exterior in the crockpot. The bright basil potato puree is a nice contrast to the super rich beef. I needed something fresh, so I made a gremolata using parsley, the fronds from the fennel in the braise and lemon zest. This was one helluva dish! Happy Valentine’s Day to me! Scott’s Short Ribs Recipe | Ina Garten | Food Network Potato Basil Puree Recipe | Ina Garten | Food Network