Braised Short Ribs

As much as I detest the weather getting colder I do tend to enjoy the heartier stews and braises that generally come along with it in my cookbooks.  This one was the first of the year and is a version of a dish you don't see too often, short ribs.  Now the cooking of short ribs has nothing to do with the fact that it's cooler outside and everything to do with the fact that you can't eat them unless they are braised.

 A whole mess of stuff went into this dish, but again there is a lot of inactive cooking time.

 The short ribs were seasoned with salt, pepper, a bit of cayenne and then were coated in flour.  They were then seared off in some oil.

 Once the ribs were seared I put onions, carrots, celery, tomato paste and bay leaf went in.

After the vegetables were cooked, beef broth, red wine, marsala and worcestshire sauce went in.  I brought the mixture to a simmer before putting the ribs back in.  Once the ribs were in, the whole pot went into a 350 degree oven for 2 hours.

 While the beef was cooking I prepped the ingredients for the pasta.  Here we have fettuccine, parmesan, parsley, garlic, lemon and olive oil.

 After the beef had cooked for two hours I added the mushrooms to the pot and braised for another 15 minutes.  This is the final result. 

The final step to the sauce was to simmer the broccoli which went until the broccoli was tender.

These are the completed ribs.

The final plate.