Braised Beef Short ribs in Red Wine Sauce

BRAISED BEEF SHORT RIBS IN RED WINE!

Finally Florida has had some cool weather so we can feel like it really is WINTER!  The weather always effects our food cravings, so, right away my mind and stomach went to a braised winter dish.  What could be better than Braised Beef ribs?  Nothing according to my husband!  I personally think this could be a wonderful dish for the SUPER BOWL too!  It is hearty and delicious!  If you ask me, this is better than a bowl of chili and it also goes really well with cornbread!  I am making a special cornbread to go with this dish!  That recipe will follow this one!  I'll take a bet on the game this Sunday with you!  I'll bet you make this dish because after you see the picture............You are going to get a strong craving that you can only satisfy one way!!!!!!!  I think I just won a bet!  ENJOY!


Ingredients:

8 beef ribs
11/2 c. chopped celery
11/2 c. chopped carrots
11/2 c. chopped onion
5 cloves of garlic chopped
Salt and Pepper to taste
couple splashes of Worcestershire sauce
1 bay leaf
3 T. tomato paste
1 t. thyme or 10 or so fresh sprigs tied
2 T. olive oil
2 T. butter
1 c. sliced shitake mushrooms or 
2- 4  c. beef broth
1 bottle less one glass for you of course!

Preheat oven  to 300...or turn your crock pot on low!

Either way you choose to cook this dish oven or crock pot,,,the following steps are the same.

In large dutch oven roaster, heat on medium high.  Add olive oil and butter and melt.  Add onions, carrots, celery, mushrooms and saute until slightly tender about 5 minutes stirring and salting and peppering.  Once the veggies are done, remove from pan.  Add a drizzle more of olive oil and add in beef ribs.  Salt and pepper ribs on all sides and brown until caramelized and golden.  Add the veggies back into pot.  De glaze the pan with wine...all of it, except a big glass for the chef at large! Now mix well and add in the beef broth...you should have enough liquid in the pot to cover all ingredients for slow braising!

Now you either turn on your crock pot and cook overnight on low..about 6 -8 hours,,depends on your slow cooker.  I like my ribs falling off the bone.  OR...bake at 300 for bout 4 hours.  Check after 3 hours to see how the meat is doing...and stir.  Cook until your desired tenderness... I have learned that all ovens are different and this is subjective... ENJOY!