Braised Short Ribs in Wine
Recipe by: L.L. Bean Book of New England Cookery
Submitted by: Randy English
4 pounds beef short ribs -- cut into serving pieces
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.
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