BEEF SHORT RIBS Recipe

Heat a sauté pan to Med./high, add oil and bring back up to temp. Add the pancetta or bacon, the chopped veggies, S&P to taste and sauté. After a few minutes add the wine and let reduce, cook until al dente and remove from heat and cool down. In a heavy-duty Ziploc plastic bag combine ribs and wine mixture and marinate chilled for at least 8 hours and up to 1 day; turning them occasionally. When ready to cook, preheat the oven to about 400°. Remove the ribs from the bag and brush off any excess liquid or clinging veggies but retain. Pat the veal with the flour mixed with S&P and granulated garlic to taste, shake off excess and set aside. Heat a sauté pan to Med./high, add oil and bring back up to temp, brown the ribs 2-3 minutes per side then remove and set aside.

In a large Dutch oven or baking pan, add the veggies with juices, the paste deluded with the tomatoes, beef stock the ribs, crushed garlic and the chopped veggies with juices. For spices, add the crushed garlic, Worcestershire sauce, chopped chili, cumin powder, parsley, rosemary, thyme, S&P to taste.
NOTE: The cooking level of the liquid should be about 1/2 way up the so while cooking, add stock as required. Place the rosemary, thyme, bay leaf and cloves into some cheesecloth and secure. This is called a bouquet garni, add it also.

Place in oven covered, lower heat to 325° and bake for 1 hour. Remove the cover and cook for about an additional 1/2 to 1 hour or until the meat is falling off the bone. Check every 20-25 minutes, turning ribs as necessary. When done, remove the cooked ribs from the pot ( without knocking all the meat off the bones) and place in serving platter. Pour all the sauce over the shanks, garnish with chopped parsley and serve. This dish will go very well with some RISOTTO CON FUNGHI (Italian rice with mushrooms) or Polenta.