Braised Chuck Roast or Short Ribs

The temperature is in the seventies on this gorgeous, sunny day. So why am I writing about wintery braised short ribs? Because this is a delicious, comforting dish and even in early spring the days can be rainy and cold. Keep this recipe on hand for one of those days. Peggy sent it to me from Florida, where it has received lots of praise from happy dinner guests. Her recipes are not complicated but they always work.

Flour

salt and pepper to season flour

3 1/2 lbs. chuck roast or short ribs (6-9 short ribs)

Olive oil

1 tsp. minced garlic

1/8 tsp. red pepper flakes

2/3 cup red wine vinegar

2/3 cup white wine

1 1/2 lbs. carrots, cut into medium size chunks

Chicken stock

Preheat oven to 375 degrees.

Season flour with salt and pepper and coat the roast or ribs lightly with the flour. Heat oil, garlic and red pepper in a large frying pan that can be put in the oven with a cover. Brown meat in the oil.

Remove meat from the pan and add wine vinegar and wine, scraping and stirring the bottom of the pan as the mixture comes to a boil. Remove pan from the heat and return meat to the pan. Add carrots. Make sure there is enough liquid to just cover the meat and vegetables. If not, you can add some chicken stock. Cover pan with tight lid and put it in the oven for about 2 hours. the roast should break with a fork and the ribs should be falling off the bone. Potatoes may also be added. Peggy usually checks after about an hour and turns the veggies.

If you don't have a suitable frying pan with a cover, use a Dutch oven after browning the meat. Be sure to scrape all the stuff in the bottom of the frying pan into the Dutch oven.

Notes: If you did not add potatoes, mashed potatoes, smashed potatoes or polenta would be the perfect accompaniment to soak up all those fabulous juices.

Peggy said that the first time she made the short ribs she did not cook them long enough and they were kind of chewy. Be sure that they are meltingly tender.