Short ribs made easy.

I love short ribs, but always thought it was a daunting recipe to try on my own. Wrong.

Coat short ribs in flour and brown in hot oil on all sides in a large pot.

Take the ribs out of the pan and put aside.

Slice a white onion, fennel, mushrooms, and carrots and add to the hot pot.

Saute the veggies and add chopped parsely, rosemary, thyme, and a bay leaf.

Add a can of crushed tomatoes, beef broth, and 1/2 cup of red wine.

Bring to a boil and reduce heat to low.  Simmer 3-3 1/2 hours. Don't forget to skim off the fat.  (Sounds yucky, but it's grosser to leave it in there!)

I served my ribs over white bean puree with sauteed swiss chard.  So good!!!