Mine was easy by my standards....but Dearborn's is probably better for a novice cook.
Alright I pieced this together from about 3 different recipes because I didnt like one by itself.
4lbs boneless beef short ribs (look like a hard cover book turned upside down)
2 cups red wine any will do but not pink
4 cups beef stock
2 cups chicken stock
1 bay leaf
2 Tbl salt
1 Tbl pepper
1 cup flour
2 Tbls red pepper flake
4 cloves of garlic diced
2 stalks of celery diced
3 whole carrots diced
1 large onion diced
preheat oven to 350
1 mix salt pepper and flour in a large bowl and dreg the ribs in it. shake of the excess
2 in a dutch oven if you have one (any deep pan will do if you dont)sear the beef ribs in a couple of TBl olive oil until browned
remove the ribs and add in a little more olive oil
3 add vegetables, garlic and red pepper flakes and cook for about 10 minutes
4 add broths, and wine bring to a boil. Lower heat and reduce liquid by about a 1/3
If you used a dutch oven add the ribs back and make sure the liquid is just barley below the level of the meat and veggies.
If not you need an oven safe pan big enough to hold it all.
bake covered for 1 1/2 hours. Skim the top for fat, uncover and bake another hour. The meat should be fork tender at this point. Serve with buttered noodles, mashed (my favorite with the gravy covering them), or even rice.
I used half bone in, but honestly the boneless were by far the best of the two.
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