Rinse and pat dry 2-3 lbs of beef short ribs, season with salt, and pepper. In a dutch oven or oven safe stock pot, heat oil over medium-high heat and brown ribs, after browned transfer them to plate.
Add 1 small chopped onion to your pot, and cook until golden. Add 3 cloves of chopped Garlic and cook for another minute.
Add 1 cup of red cooking wine, 1 13 oz can of diced tomatoes, 1 14oz can of beef broth, 2 tbsp.Worcestershire sauce, 2 tbsp. rosemary and salt to taste. Bring to a boil.
Add ribs, including any juices that accumulated on plate and simmer covered for 30 minutes. Add 3 chopped carrots and 3-4 stalks of chopped celery, stirring and pushing down to make sure they are covered in liquid.
Place in a preheated 325 degree oven for 3 1/2 to 4 hours or until meat is tender.
Wash peel and quarter about 3-5 pounds of white potatoes and add to a pot of salted water.
Bring to a boil for about 20 minutes or so until tender.
Drain the potatoes and place in a large mixing bowl, add a 1/2 cup of sour, heavy cream or whole milk. Add salt and pepper to taste and 2 tablespoons of butter.
Garnish with chives.
Creamy mashed potatos
Tastey Stringbeans
add 1 pound of fresh washed stringbeans to..
2 cups chicken stock
2 cups water
1 tablespoon apple vinegar
3 slice of bacon diced
1/3 cup chopped onions
salt and pepper to taste
pinch of red pepper flakes
Bring the water to a boil
then turn the fire down low
simmer for 30- 35 minutes
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