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 4Calories per serving: 1242
Fat per serving: 51.5
Beef and Lamb Recipe Index