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THE MEAT
5 pounds beef short ribs
salt & pepper

THE VEGGIES
2 T. vegetable oil
2 onions, chopped
2 carrots, chopped
3 celery stalks, chopped
2 garlic gloves, chopped
1 tsp. thyme
1 bay leaf

THE LIQUID
1 bottle dry red wine
(I once didn't have a whole bottle, so I made a mix from what I did have in the cupboards: red wine, marsala and madiera)
4 cups beef broth (chicken or vegetable broth or a mix of both will work as well)

THE INSTRUCTIONS
Heat oven to 375.
Salt and pepper ribs. Heat oil in large, deep saute pan. Brown ribs in two patches and transfer to casserole dish.
Add veggies and herbs to hot pan. Saute a few minutes. Add wine. Bring to boil and reduce liquid to 1/3 cup. Add broth and bring to boil. Pour all this over ribs in the casserole.
Cover with foil and braise in oven for 2-1/2 hours. Let cool.
Transfer meat to a bowl and discard bones. Strain liquid through strainer over a saucepan. Press veggies. Discard veggies.
Remove any fat on top of sauce if you want. Boil sauce down to 1 cup.

Serve meat with a few tablespoons of sauce and, if desired, this creamy horseradish sauce:
1-1/2 T. horseradish
1/3 c. creme fraiche (or sour cream)

Comments: steve@pulpkitchen.com