Short Ribs of Beef Braised with Burgundy Wine (WI) Recipe

6 pounds beef short ribs, cut into serving size pieces
1/2 cup all-purpose flour
1/3 cup bacon fat or vegetable oil
Salt and pepper, to taste
1 carrot, finely chopped
1 stalk celery, finely chopped
1/4 teaspoon dried savory
1/2 cup beef broth
1 1/4 cups red cooking wine or Burgundy

Preheat the oven to 300 degrees. Dredge the short ribs in the flour. Heat the fat in a large skillet, and lightly brown the meat. Season with the salt and pepper. Spread the carrots and celery over the bottom of a large, ovenproof dish and sprinkle with the savory. Place the short ribs over the vegetables in a single layer. Combine the broth and wine in a medium-size saucepan, and heat until warm, and then pour over the ribs. Cover with foil, and cook for 3 hours, until the beef is tender.

Yield: 6 to 8 servings

Tips From Our Test Kitchen:
This dish is great with buttered egg noodles. Dried thyme can substitute for the savory. Extra carrots and celery can be placed in the bottom of the pan if desired and served as a side vegetable when the meat is done.