Beef Short Ribs
- 8 short ribs, bone-in
- Salt and fresh ground pepper
- 1/4 cup olive oil
- 1 yellow onion, chopped
- 1 celery stalk, chopped
- 1 carrot, chopped
- 5 garlic cloves
- 1-2 cups red wine (we used a cabernet)
- 4-6 cups beef stock

1. Heat oil in a large, cast iron pan over high heat.  Sear/brown ribs
on all sides then set ribs aside on a plate.
2. Add onion, celery, carrot and garlic and saute, stirring often til
lightly browned – about 5-10 minutes.  Remove veggies from pan and set
aside.
3. Add wine to pan, deglazing the pan, scraping off any browned bits
from the bottom of the pan.  Reduce wine by 3/4 until slightly syrupy.
4. Return ribs to pan with the wine and add enough beef stock to cover
ribs.  Bring mixture to a boil then cover pan with foil and place in
an oven heated to 350 degrees.  Braise ribs, cooking in the oven til
meat is fork tender, 2-2.5 hours.  During last half hour of cooking
add the veggies back in.
5.  When meat is tender enough, shut off oven, but leave pan in while
meat cools.  Once cool, refrigerate overnight.
6.  Next day, reheat mixture over medium heat, checking for taste and
serve when it’s tender to your preference.

We served the rib meat over egg noodles, but there are all kinds of
other things you can use.  As the sides we had homemade buttermilk
biscuits, sauteed green beans, and baked apples (baked in white wine,
water and agave nectar).  I’m sure we could have eaten everything the
same day as cooking, but we didn’t have time to do it all in one day,
so that’s why we refrigerated the ribs overnight.

Submitted by: Cody Kerr