Its 15 degrees outside, lets braise some short ribs

Assemble the main ingredients.

Olive oil, red wine, red wine vinegar, and chicken stock.

Chopped carrots, celery, and onion.

Plum tomatoes, garlic, and fresh herbs,

from my new indoor harb garden.

4 meaty short ribs.

Sear the ribs all over in hot olive oil

in a heavy dutch oven.

Set the beautifully carmelized ribs

aside in a bowl.



Saute the onion, carrots, celery
with 4 chopped cloves of garlic
until browned, about 10 minutes.




Deglaze the pot
with 3/4 cup red wine and 1/2 cup red wine vinegar,
scraping up the brown bits with a wooden spoon.
Cook until the liquid is reduced by 1/3.





Add the plum tomatoes
which have been seeded and quartered
and 3 sprigs each of fresh thyme and rosemary.
The recipe called for 2 cups of chicken reduction
which I couldn't find.
I diluted some chicken gravy with chicken stock.







Return the ribs to the pot,
bring to a boil.

Cover the pot

and cook in 300 degree oven

for 4 hours.

Turn ribs a couple of times during cooking.

Remove ribs

and drain liquid into a bowl.

Discard the solids.

Cook the liquid until reduced and thickened

to make a nice sauce.



I roasted some carrots, potatoes, and onions

and served them on a platter with ribs.

A wonderful supper on a cold winter night.

The chef.

Recipe adapted

from a

Martha Stewart recipe.