Braised Short Ribs

This is a dish that I love to make, it's not something that you have for left-overs that next day. But it will truly hold a lasting taste in your mouth. There are a couple of steps to this process so please bare with it as we go:

Dice up carrots, celery, onions.

Shallots: I just had them around the house, I love them because they add unique lovely favor (if you don't have them you can skip them).

But if you do remember you do have them cut them really fine!

Now you need the Beef Short Ribs, I have learned the best place to purchase these is at a local market ( Super H Mart ) Bone in is the key

Put your shorts ribs on a flat surface and add salt and pepper!

Next, add some flour all -purpose flour to a bowl and dredge the ribs in flour.

Then set them aside and get ready for the pan.

When the oil is heated place the ribs into pan, let them brown on both side for about 3 minutes. Then remove them from the pan.

Without cleaning the pan place the carrots, onions, celery and garlic in the pan. Stir them around.

Pour in 2 cups of red wine and beef stock. Bring the mixture to a boil and then cook for a few mins.

With tongs place your ribs into the mixture, add your rosemary thyme. Place on the lid and let it cook for 2-3 hours, test for tenderness.

Here is our finished goodness on a plate ! :) Mmmmmmmm.......

__________________________________________________________________________

INGREDIENTS

2 1/2 pounds Beef Short Ribs

Salt and Pepper to Taste

1 Medium Onion, chopped

1 medium carrots, peeled, chopped

3 celery stalks, chopped

1 head of garlic, peeled and smashed

2 springs fresh rosemary

¼ cup All-Purpose Flour

1 cup of Dry Red Wine

2 cups of Beef Stock

INSTRUCTIONS

Salt and pepper the ribs, then dredge in flour

In a large dutch oven, add olive oil to the pan. Brown ribs on all sides, about 1 min each side. Remove ribs and set aside. Keep the heat on medium.

Add onion, carrots, and shallots to pan and cook for 2 mins. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 mins.

Add broth, salt, and pepper. Taste add more if needed. Add ribs to the liquid, they should be almost completely submerged. Add the rosemary whole to the liquid.

Put on the lid and let it cook for 2 or more hours, remember to reduce the heat. Once you have competed the cooking processes, try and skim some of the fat off the top of the liquid.

Serve!