Braised short ribs in wine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Beef short ribs -- cut in |
| Serving pcs | ||
| Flour | ||
| Salt | ||
| Fresh ground pepper | ||
| 3 | tablespoons | Vegetable oil |
| 12 | smalls | Pearl onion -- peeled |
| 1 | cup | Celery -- coarsely chopped |
| ½ | cup | Green pepper -- coarsely |
| Chopped | ||
| 2 | cups | Red wine |
| 1 | tablespoon | Savory -- chopped |
Directions
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.
Recipe By : L.L. Bean Book of New England Cookery