Drunken Beef Short Ribs

8-10 Beef short ribs trimmed of excess fat

olive oil

2 1/2 cups of med diced carrots

1 large or 2 small onions chopped fine.

3 T of flour

1 3oz can of tomato paste

2 cups of Ruby port

5 cloves fine chopped garlic

3 bay leaves

2 T thyme

2 T fresh finely chopped rosemary

3 C red wine Zinfandel works great

3 C beef stock, veal stock or mock veal stock(1/2 beef 1/2 chicken stock)

Start by heavily salt and peppering the beef ribs and browning in olive oil to hard caramelized dark brown on all sides. Use a heavy cast pot with lid that can go into the oven. Remove the ribs from the pan, set aside on a plate and add carrots and onions to the pan and cook till the onions get translucent.

Add flour and in paste stirring constantly.  The paste will darken slightly. Cook for 5-10 min. Deglaze with port and and reduce liquid by 1/3.

Add garlic, thyme, rosemary, bay leaves, wine and stock. Bring to a strong simmer. Add beef ribs back into the pot cover and place in a 275 degree oven from 3-5 hours. Halfway through the cook pull any excessive fat off the top of the pot. Please taste through the cooking process for seasoning.

Serve with a simple polenta. Better with a mushroom risotto. Very rich meal. Be ready for a nap.