Braised Short Ribs in Wine



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"

Serves 4

Calories per serving: 1242
Fat per serving: 51.5


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