• 2 Tb. vegetable oil
  • 2 pounds short ribs, on or off the bone
  • 1 Tb. all purpose flour, optional
  • Salt and pepper, to taste
  • 1/2 cup dry red wine
  • 1 onion, halved, thinly sliced
  • 3 cloves garlic, minced
  • 1 Tb. fresh thyme, chopped
  • 1 bay leaf
  • 1 28 oz. can plum tomatoes, chopped with their juices
  • 3 large carrots, peeled, cut into large chunks
  • 1 large baking potato, peeled, cut into large chunks
  • 8 oz. mushrooms, sliced or quartered
  • Procedure
  • 1. Heat a large saucepan over medium high heat and add the oil. When the pan is hot but not smoking add the meat and brown on all sides, sprinkling with the flour and seasoning with salt and pepper. Remove to a plate and deglaze the pan with the red wine over high heat.
  • 2. When the wine is reduced by half add the onions and garlic to the pan and saute for about 4 minutes. Add the thyme, bay leaf and tomatoes along with the browned meat and bring to a simmer. Season with salt and pepper and lower the heat to low, cover and cook until tender for about 2 to 2 1/2 hours. Check on the meat every so often and make sure there is enough liquid to almost cover it. If not, add a little water.
  • 3. Add the carrots and potato chunks and stir. Cover the pan and cook another 20 to 25 minutes. Add the mushrooms and season again with salt and pepper. Cover the pan and cook another 10 minutes.
  • 4. Turn off the heat and let the ribs rest for about 10 minutes before serving.
  • This stew freezes well and is also good for the next few days.
It is getting quite chilly here on the East coast it’s time for something warm and comforting such as these short ribs braised for a couple hours and then finished with carrots, potatoes and mushrooms. You need to put these on the stove (or in the oven) earlier in the day to make sure they can cook for the amount of time they need. A crock pot is the perfect gadget for this recipe if you have one. Served with a green salad you have a hearty, delicious meal that is very simple to make.
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