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Don Wittschiebe’s Braised Beef Short Rib Click here to download PDF We recommend with Moody Press 2006 Cabernet Sauvignon Ingredients: 5 #       Beef Short Ribs 1 cp     All Purpose Flour Dust the ribs in the flour a sear in a VERY hot pan with a little oil.  Brown all sides of the meat and set aside in a shallow cooking pan. Marinade: 1 lg      Onion - Chopped 3 cl      Garlic - Chopped 3 sp      Fresh Rosemary – Bruised 2 ea      Bay leaf 2 cp     Moody Press Cabernet Sauvignon 2 cp     Beef Broth Salt & Black Pepper Combine all these ingredients and pour over the meat in the shallow cooking pan so the marinade covers the meat.  Cover and put in a 350 degree oven for approx 3 hours or until tender with a fork.  Remove from the oven and strain off all the liquid into a sauce pot removing the veggies and herbs.  Bring the liquid to a boil and reduce by half. Sauce: 1 md    Onion – minced 2 sks    Celery – small dice 1 md    carrot – small dice 5 ea      Mushroom Caps – small dice Saute the veggies in butter over medium heat for approx five minutes.  Combine the veggies with the reduced cooking liquid.  Adjust the seasoning with S&P. Serve with whipped potatoes.  Place the meat on top of the potatoes and finish with the reduction sauce.