Rinse the short ribs and pat dry, then sprinkle with salt and pepper and dredge in flour. Heat the oil in a heavy saucepan or Dutch oven and sear
the meat on all sides. Add the vegetables to the pot and cook, stirring, for
about 8 minutes. Add the wine and the savory, and sprinkle lightly
with salt and freshly ground pepper. Bring the liquid to a boil,
reduce heat , and simmer the stew 1 hour, or until the meat is
tender. Skim off the excess fat, and serve with mashed potatoes
or cornmeal mush.
Adapted from "L.L. Bean Book of New England Cookery"
Calories per serving: 1242
Fat per serving: 51.5