Great winter meal... Beef Short Ribs the perfect cure!

I may have had enough of this winter already but since it is still around for awhile here is one of my favorite cold weather meals. Braised beef short ribs, cooking in its own gravy with roasted carrots and onions, and to make it even heartier a pile of creamy, garlic mashed potatoes. Warm, delicious and easy. I love braised short ribs cooked slow until they are falling off their bones and melting in your mouth with every bite. I personally think it is better than beef stew because of the bones. Cooking with the bones always add something extra rich to the gravy and chewing the little bits of meat off the bones is fabulous for you and your dog. If you have never cooked them it is easy and the price is right on as well.

Here it is my favorite short rib recipe.

Select either 3, 4 or 5 short ribs for each person you are serving. I always go for 4 because it is fab warmed over the next day. This is an economical piece of meat that gets tender by long, slow cooking.

In a large Dutch oven type of pan cover the bottom with a vegetable oil or olive oil. Not a lot of oil just make sure it is fully covering the pan. Put on medium high heat.

Dust lightly the ribs with flour mixed with salt and pepper to taste.

Put the short ribs in the hot oil, one at a time, don't crown them you want the oil to stay hot. Remove them from the pan as they are seared on each side.

Set short ribs aside and add 1 large onion that has been chopped in pieces at least an inch large.

Brown the onion lightly in the oil and add 2 cloves of chopped fresh garlic. More garlic if you love it.

Stir occasionally for a few minutes so they don't stick or burn.

Add 1 can (15 1/2 oz size) chopped tomatoes in their juice and stir to deglaze the bits from bottom of the pan.

Add 3/4 glass of red or white, your choice, wine or even a beer. The wine can be left out if you would rather no use it since it is just an extra layer of flavor.

Stir well then add the short ribs back to the pan and into the liquid.

Again salt and pepper to your taste.

Cover the short ribs with water, chicken or beef broth or stock. I don't use bouillon since it is too much salt.

The liquids should be about one to two inches above the meat.

Cover with lid and put in the oven at 250 degrees for 2 hours.

After two hours remove from oven, give it a stir and add cleaned, large chunks of carrots to the pot. I usually put in two carrots for each person.

If you like any other vegetable such as leeks or rutabaga, cut into chunks and add now with carrots.

Put the lid back on and place the pan back into the oven for another hour.

After another hour (a total of three) remove lids and let cook slowly for another hour till you see the vegetables are fork tender and the meat is falling off the bones.

If you want thicker gravy make a mixture of a tablespoon or flour and a tablespoon of butter by stirring the two together like a paste. Drop the butter mixture into the boiling mixture and stir till thickened.

Serve steaming in a large bowl with your favorite creamy mashed potatoes but it is wonderful also over rice, noodles or my favorite, creamy grits.

This is very easy and I hope you try it someday this winter. Do you have a favorite winter dish you make? I love to hear about yours and if you have ever tried braised short ribs. Stay warm.