Short Ribs Braised in Red Wine

We had these last night for dinner. I served them over roasted garlic mashed potatoes and with a good crusty bread on the side. The sauce was wonderful and the ribs were so tender that no knife was required, they just melted in your mouth. Billy gave them 3.5 stars, I thought it was more like 4. They did seem to be missing that extra little something. Next time I make these I think I will try a little variation and substitute a good dark beer for the wine.



Short Ribs Braised in Red Wine

3 lbs short ribs
Salt
Pepper
½ cup flour
2 tbsp olive oil
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
½ cup carrots, diced
3 cloves garlic, diced
2 cups beef stock
1 cup red wine
1 tsp horseradish
1 bay leaf
½ tsp allspice
½ ground cloves
Parsley for garnish

Preheat oven to 350.

Heat oil in a dutch oven. Sprinkle short ribs with salt and pepper and lightly dust in flour. Add ribs to oil, browning on all sides. Remove ribs and add onions through garlic sautéing until vegetables are soft. Add beef broth and wine, deglazing pan. Stir in horseradish, bay leaf, allspice and cloves. Return ribs to pan, cover and place in preheated oven. Roast 2 hours or until ribs are tender.