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

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