Forever Braised Beef Short Ribs

From Chef Kahleen Nowak,  Healdsburg, CA

Ingredients:

8-10             Beef short ribs bone-in 2 inch thick

1 Bottle         Red wine  (Cabernet, Syrah or Zinfandel)

5-10             Tomatoes (depending on size, preferably ripe)

                    Beef stock  (enough to cover ribs while cooking)

4                  Bay Leaves

1                  White Onion (cut into eighths)

1-2 T            Blend of canola oil and olive oil (for browning)

                    Salt/ pepper

 Directions:

 - Season ribs with salt & pepper.

 - In hot pan, add 1-2 Tablespoons blended oils

 - Brown seasoned ribs on all sides to a rich dark brown sear.

 - Remove ribs and place in roasting pan for braising.

- Cover browned ribs with tomatoes (skin on), bay leaves, 1 bottle red wine.

- Add beef broth enough so ribs will be covered in liquid while cooking.

 - Add onion

 - Cover pan with double plastic wrap and one layer of foil.

 - Place in heated oven.

Note:  There are two braising variations: convection oven 350 degrees for 3 hours, or slow cook at 150 degrees in a regular conventional oven for 8.5 hrs.  The end result is sweet, falling of the bone meat that will happily accompany potatoes and creamy greens such as kale - a warm and satisfying meal for the cold winter months.