SHORT RIBS

Everyone here at our house gets very excited when we have short ribs. It is definitely a great cold weather meal. 

So here is how we do it: 

Put some flour, salt and pepper into a plastic gallon size bag. Heat some canola oil in a deep skillet.

Shake the short ribs inside the bag to coat with flour and place into skillet.

Brown the short ribs... get them nice and brown.

 Remove them from the oil and drain on paper towels.

Do this in small batches.

In a food processor add a small bag of baby carrots, a couple of cloves of garlic, a couple of stalks of celery and a large onion. It may not all fit at the same time.

Put the veggie mixture into a hot pot that has olive oil in it and continuously stir to slightly brown and cook some of the water out of it.  Add a can of tomato paste and cook it a little more.  Add some water, beef broth and red wine. Season with salt and pepper. I like chunks of onions and mushrooms, so I add some of those here and let it simmer for a little bit longer.

Place the short ribs into a large deep roasting pan.

Pour the sauce over the short ribs.

Cover with foil.

Place in a 425' oven and cook for 2 - 2 1/2 hours.

You want the ribs to pull apart with a fork.

Keep an eye of them.

They will look something like this ...

and they will be delicious!