Title: Braised short ribs in wine
 Categories: Beef
      Yield: 4 Servings
 
      4 lb Beef short ribs -- cut in
           Serving pcs
           Flour
           Salt
           Fresh ground pepper
      3 tb Vegetable oil
     12 sm Pearl onion -- peeled
      1 c  Celery -- coarsely chopped
    1/2 c  Green pepper -- coarsely
           Chopped
      2 c  Red wine
      1 tb Savory -- chopped
 
  Rinse the meat and wipe it dry, then dredge it in flour seasoned with
  salt and pepper.  Heat the oil in a heavy stewpot and sear the meat
  on all surfaces. Stir in the vegetables and cook, stirring, about 8
  minutes. Add the wine and the savory, and sprinkle lightly with salt
  and freshly ground pepper.  Bring the liquid to a boil, reduce heat ,
  and simmer the stew 1 hour, or until the meat is tender.  Skim off
  the excess fat, and serve with mashed potatoes or cornmeal mush.