Braised Short Ribs in Wine

Recipe By : L.L. Bean Book of New England Cookery

Serving Size : 4

• 4 pounds beef short ribs -- cut in serving pcs
• 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.