Shelly's Recipe

BRAISED SHORT RIBS IN WINE

Category: Ribs

4 lbs beef short ribs, cut into serving pieces
Flour
Salt and fresh ground pepper
3 tbsp vegetable oil
12 small pearl onion, peeled
1 cup celery, coarsely chopped
1/2 cup red pepper, coarsely chopped
2 cups dry red wine
1 tbsp savory, chopped

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy pot, and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes.

Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat, and simmer the stew 1 hour or until the meat is tender. Skim off the excess fat. Serve with rice, mashed potatoes, or cornmeal mush. Serves 4

Serve with a good Malbec, a Cabernet, or a Bordeaux.