Braised Ribs

This is a great dish when its cold or when you are feeding a crowd. Make sure you have lots of time - at least 2 1/2 hours. As Alice Waterrs puts it, "braising ribs on the bone makes one of the most succulent meat dishes there is.

Ingredients

Beef ribs - the short ones ( 2 - 3 inches) are the nicest but the recipe works for all lengths

1 tablespoon olive oil

1 onion - cut into quarters

1 celery stalk - quartered

2 carrots - peeled and cut into large pieces

6 garlic cloves - roughly chopped

thyme

parsley

1 bay leaf

1 can tomatoes

3/4 cup red wine

2 cups chicken or beef broth

Season ribs with salt & pepper and roast (bone side down) in the oven at 450 degrees for 30 minutes

While the ribs are roasting, cook the vegetables in a large pot with the olive oil

Add the red wine and broth and bring to simmer

Place the ribs (bone side up) on top of the vegetables and broth, cover the pot with a lid ( or foil) and place back in the oven

After 20 minutes, reduce the oven temperature to 325 and cook for another 1 1/2 hours. The meat should be very tender and falling off the bone.

Take the ribs out, eat and enjoy