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I must be getting old or something.   I keep saying stuff like "remember when short ribs were Braised Beef Short Ribsconsidered poor people food?"   They were cheap cuts of meat and one of the few things poor folks could afford.    What the heck happened?  I guess now short ribs are fashionable and of course come at a fashionable price at the market.

Nevertheless, short ribs are so silky, succulent good, it's hard not to fork over the piles of money they want for them nowadays!  This recipe will cause a lot of sounds like 'yum' at your table.    It always did when we served them for lunch!!

Recipe By     : Sitara
Serving Size  : 6-8   Preparation Time :2:00
Categories    : Main Dishes   Meats

  Amount     Measure       Ingredient -- Preparation Method
    --------      ------------        --------------------------------
       5            pounds            meaty beef short ribs
        l            large                 onion -  chopped fine
       1            large                carrot - chopped fine
       1            large                celery stalk - chopped fine
       10          large                garlic cloves, whole
      1 1/2       teaspoon        thyme
      1 1/2       teaspoon        basil
      1 1/2       teaspoon        marjoram
       2             tablespoons  flour
       2            cups                 red zinfandel or good red wine
       14          ounces           diced tomatoes in juice
       2            cups                beef stock
       2            large               bay leaf
      1/4          cup                 fresh parsley - chopped
                 about 20 fresh baby carrots - peeled with some stem left on

1.  In heavy bottomed brazier or stew pot heat some olive oil till almost smoking and brown ribs in batches till well browned.  Set aside.

2.  In the same pot keep about 1/2 cup of drippings, add chopped onion, carrot and celery and cook over medium heat until soft.

3.  Add garlic cloves, flour and herbs.   Cook one minute, stirring.  Add wine and broth and bring to boil.  Scrape up bits from the bottom of the pot.

4.  Add tomatoes with juice and bay leaves.   Bring to a boil.

5.  Add back ribs, cover pot tightly and braise over medium low heat till ribs are very tender.
      (If you like mushrooms like I do, this is where I would add a bunch of thick sliced fresh mushrooms)

5.  Add baby carrots and cook till they are almost tender.   Discard bay leaves.

6.  Transfer ribs and baby carrots to a separate bowl.   

7.  Boil broth down by at least a third and thicken with cornstarch if necessary.  
     Check for salt and pepper.

8.  Add chopped parsley and cook for a couple of minutes.    Add back ribs and
     carrots and reheat.

Serve with buttered noodles or mashed potatoes. 

Note:    If you have the time, or you have a dinner party coming up that you would like to make these braised short ribs for,  make them the day before. By doing this, you can allow the beef to come to a cool, room-temp, before placing it into the fridge. This will allow all the fat to congeal and will allow you to skim if off the following day before bringing it to a nice hot simmer on the stove. This locks in flavor in the juice and soaks it into the meat. By cooking this as long as you do, you bring the meat to the point of literally slipping off the bone. Adding the extra step of cooling and then skimming off the fat just adds tons of extra flavor.   Don't add the baby carrots until you put the ribs back on the stove to cook the second day so that they will be fresh-tender.

If you have any leftovers, they make wonderful beef soups.