Braised Short Ribs in Wine
Recipe By : L.L. Bean Book of New England Cookery
Serving Size : 4
- 4 pounds beef short ribs -- cut in serving pcs
- flour
- salt
- fresh ground pepper
- 3 tablespoons vegetable oil
- 12 small pearl onion -- peeled
- 1 cup celery -- coarsely chopped
- 1/2 cup green pepper -- coarsely chopped
- 2 cups red wine
- 1 tablespoon 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 stewpot 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, and serve with mashed potatoes
or cornmeal mush.