Braised Short Ribs in Cabernet Sauce - Judy Shertzer, The Good Gourmet staff

This delicious and aromatic entree reminds one of the French classic, Beef Bourgognone except it uses a good California Cabernet Sauvignon and a different mix of herbs and seasonings.  Good ingredients and some effort will reward you with a winning dish.

Ingredients:

3 lbs. beef short ribs, cut into serving size pieces
seasoned flour for dredging
2 tbs. olive oil 
3 slices bacon, diced
3 garlic cloves, minced
1 cup Roma tomatoes, seeded and chopped
1 large carrot, diced
2 tbsp. tomato paste
2 tbsp celery leaves, chopped
2 tbsp fresh Italian parsley, chopped
1/2 tbsp fresh rosemary, chopped
1 tbsp. fresh thyme, chopped
1 tbsp dry mustard
1 bay leaf
pinch of sugar
pinch of orange zest
1 1/2 cups Cabernet Sauvignon win
salt and freshly ground pepper
rich beef broth as needed.

Preheat oven to 375 degrees.  Dredge ribs in seasoned flour.  Heat a Dutch oven or stock pot with a fitted lid over medium-high heat.  Add olive oil.  When heated add the short ribs, a few at a time and brown on all sides.  Remove ribs and set aside.  Add bacon, onion and garlic to the pot.  Cook until onions are tender and bacon is golden on the edges - about 10 minutes.

Stir in tomatoes and diced carrot and cook until softened.  Stir in tomato paste, celery leaves, parsley, rosemary, thyme, dry mustard, bat, sugar, orange zest, wine, salt and pepper.  Replace ribs and add a little beef broth if needed to cover ribs, cover and and place in the oven.  Cook for 1 1/2 to 2 hours, stirring occasionally until meat is very tender.  Serve on a bed of mashed potatoes with a generous portion of the sauce ladeled over them.  Serves 6.