One of my favorite things to make when it's chilly outside are braised short ribs. This little one pot meal is always a crowd pleaser, and sure to fill your house with all kinds of good smells. I use a Le Cruset dutch oven as my browning and baking dish. 1. I use the grocery bag I brought home the grocery store as my flour bad. Put some flour along with a good amount of salt and pepper into the bad. Place the short ribs into the bag and shake. This gives a nice even coating, then you can simply throw away the bag!
2. Brown the floured short ribs on all sides, set aside on a plate.
3. To the oil in the pan, add a diced onion, 5-10 cloves of garlic chopped, a carton of brown mushrooms, salt, pepper and a few pinches of dried thyme. Sauté a few minutes, then add a cup of red wine and a cup of beef broth. 4. Add the browned short ribs, meat side down, along with some small potatoes. If the liquid doesn't almost cover the meat, then add equal parts of wine and broth to make that happen.
5. Pop the dish into the oven, covered and let it cook for 3 to 3.5 hours on 325.
When it comes out of the oven, it will look like this. Gently take out the ribs and place them on a plate. Plated, it looks like the final pic. I did some Broccolli as a side, simply steamed then buttered with salt a pepper.
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