Braised Beef Short Ribs

Last night we had friends over for dinner, and one of the guests favorite meals is braised beef short ribs. It was a perfect fall day for that, and after a stop to the local farm market dinner was ready to make. Perfect beef short ribs may be a bit pricey if you can find them, right about $9-10 per pound. They should be about 2-2 1/2" thick and have 3 bones in them. If not available, ask your local butcher to cut chuck into short rib size portions. You'll miss the bones and the tasty connective tissue, but the results will be very very good.

Braised Beef Short Ribs

6 2" thick 3 bone beef short ribs (or 6 portions of beef chuck as described above)
1 tbsp garlic pepper seasoning
1 tbsp kosher salt
flour for dredging
3 tbsp cooking oil
2 medium to large onions, sliced 1/4" thick
1 c dry red wine
11/2 c. rich beef stock

OVEN @ 300

Open the short rib package and allow them to warm up a bit from the refrigerator, about half an hour or so. Peel and slice the onions and set aside.
Sprinkle all sides of the ribs with the salt and the garlic pepper seasoning. Heat a large skillet over high heat and add the oil. When nearly smoking, dredge the short ribs in the flour and sear on all sides until very brown. Transfer to a roasting pan. Drain all but about a tablespoon of fat from the pan and add the onions. Saute until they begin to caramelize. Place them over the short ribs and then add the wine and broth to the pan. Cover tightly with foil and braise in the oven for about 3 hours. When the short ribs are done transfer to a platter and keep warm. On the stove stop simmer the roasting juices until they become richer tasting and slightly thickened. Adjust seasoning as necessary.  Serve the ribs with garlic mashed potatoes and the pan juices. Enjoy!