“My mother made this delicious dish for our family of six. We were poor, but she found a way to make an elegant, yet economical dish with this inexpensive cut of beef. I still remember it like yesterday and cherish her simple recipe.”

Ingredients
6 pounds beef short ribs, cut into serving-size pieces
1/2 cup all-purpose flour
1/3 cup bacon fat or vegetable oil
Salt and pepper
1 carrot, finely chopped
1 celery stalk, finely chopped
1/4 tsp dried savory
1/2 cup beef broth
1-1/4 cups red cooking wine or burgundy

Cooking Instructions
Preheat the oven to 300 degrees. Dredge the short ribs in the flour. Heat the fat or oil in a large skillet and lightly brown the meat. Season with salt and pepper to taste. Spread the carrot and celery over the bottom of a large, ovenproof dish and sprinkle with savory. Place the short ribs over the vegetables in a single layer. Combine the broth and wine in a medium-size saucepan, heat until warm and then pour the mixture over the ribs. Cover with foil and cook for 3 hours, or until the beef is tender.

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