Ribs
10 beef short ribs
3 carrots roughly chopped
2 ribs celery roughly chopped
1 head garlic cut in half
1 onion roughly chopped
1 1/2 cups red wine
salt
pepper
Gravy
3 tablespoons butter
1/4 onion finely minced
2 tablespoons flour
1/4 onion minced
pan juices
Directions
Preheat oven to 290 degrees
1. Heat oil in a 5-6 quart cassarole
2. Salt and pepper the ribs and brown in the heated oil. Do so in batches, if necessary, to not crowd the pan.
3. Set ribs aside. Add the onion, celery, carrot, and garlic to the pan and saute until browned.
4. Add the red wine and scrape the pan.
5. Add the ribs back in. Add water to the pan until the liquid comes midway on the ribs.
6. Cover the cassarole and place in the oven. Bake for 2 1/2 hours.
7. Then, uncover and bake for additional 1/2 hour.
8. Remove the ribs. Strain the liquid and skim off as much grease as possible. Set aside strained liquid.
9. Add butter and onion. Cook until onion is translucent.
10. Add the flour and cook for 2 minutes.
11. Add in the reserved pan liquid. Bring to a boil. Check for seasoning.
12. Serve the ribs over mashed potatoes or buttered pasta.
