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!!!
