3 pounds short ribs
Salt and pepper, to taste
2 carrots, peeled and chopped
1 large yellow onion, peeled
and chopped
2 ribs of celery, chopped
6 cloves of garlic, chopped
4 sprigs of fresh thyme
1 cup red wine
1 1/2 cups beef stock
15 small potatoes, cut in half
Preheat oven to 350˚F.
Melt butter and olive oil in a large
ovenproof pan.
Rub the ribs with salt and pepper.
Brown the ribs on all sides.
Remove from pan and add carrots,
onion, celery, garlic and thyme.
Sauté until the onion becomes soft,
about 5 minutes.
Add the ribs, wine and stock.
Cover and place in oven.
After 2 hours, take it out, give it
a little stir and add the potatoes.
Cook for another 30 to 45 minutes,
or until the meat falls off the bone.
Serve with the potatoes cooked
in the sauce.
