Braised short rib stew
    Serves 4 – cooking time: 3 hours – Preheat your oven to 350 F.

The market: 5 to 6 pound of beef short rib – Salt and pepper to taste – 2 tbl spoon olive oil – 4 cups of liquid (veal, beef or chicken stock) or water – 2 cups red wine – 4 carrots cut into medium dice – 2 onions cut into – Bay leave- fresh thyme medium dice -

Season the ribs with salt and pepper. In “La Cocotte”, heat the oil until just smoking. Sear the ribs on all sides. Remove the meat and add liquid, wine, carrots, onions, bay leaves and thyme. Raise heat and bring to a boil. Scrape the bottom to deglaze. Season with salt pepper. Cover “La Cocotte” and cook in the oven until tender for 2 to 2 ½ hours.

Remove the ribs and place on a platter. Cover with foil to keep warm. There should be about 4 cups of braising liquid left. Skim as much fat as possible from the top and place “La Cocotte” over high heat. Bring to boil and reduce by one third.

Return the meat to the pot into the braising liquid. Bring to a boil and taste. Season with salt and pepper.

Garnish with vegetables, mashed potatoes or lentils.

Bon Appetit.