Shelly's Recipe

SHORT RIBS OF BEEF BRAISED WITH BURGUNDY WINE

Category: Ribs

6 lbs beef short ribs, cut into serving size pieces
1/2 cup flour
1/3 cup bacon fat or vegetable oil
Salt and pepper, to taste
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 tsp dried savory
1/2 cup beef broth
1 1/4 cups red cooking wine or Burgundy

Preheat the oven to 300. Dredge the short ribs in the flour. Heat the fat in a large skillet, and lightly brown the meat. Season with the salt and pepper. Spread the carrots and celery over the bottom of a large, ovenproof dish and sprinkle with the savory.

Place the short ribs over the vegetables in a single layer. Combine the broth and wine in a medium-size saucepan, and heat until warm, and then pour over the ribs. Cover with foil, and cook for 3 hours, until the beef is tender. Serves 6-8