Recipe

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• 6 -8 beef short ribs (2 lbs.)
• 3 tbsp flour
• 1 tsp salt
• 1/2 tsp pepper
• 4 tbsp oil
• 540 ml diced canned tomatoes, partially drained
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 cup onion, diced
• 1 cup cream sherry
• salt and pepper

• 1 1. Dredge ribs in flour, salt and pepper.
• 2 2. Brown in oil in a dutch oven.
• 3 3. Remove ribs and sweat vegetables (diced into 1/4 inch cubes) in dutch oven, loosening any browned bits left from the ribs.
• 4 4. Add diced tomatoes and cook on medium high for 5 minutes, stirring regularly.
• 5 5. Stir in sherry (any kind you like, but remember if you wouldn't drink it don't cook with it!).
• 6 6. Add ribs back, toss in the liquid, cover and cook on stove top at medium low or bake covered at 350 for 1.5 - 2 hours (until meat is falling off the bone).
• 7 7. Serve over rice.