Cabernet-Braised Beef Short Ribs

I have made this many times but never reviewed. I have made it with both bone-in short ribs and also with flanken-style short ribs. When I use the big bone-in ribs I always add a large portobella mushroom, thickly sliced for every 3 ribs I'm cooking. With the flanken ribs I use either portobella or button mushrooms sliced. I always soak the meat in a can of beer for an hour or so, then pat dry and season as desired. I reserve the beer and use it for liquid with Better Than Bouillon beef base. I use merlot for the wine and increase the amount to 11/2 cups so we have plenty of sauce for the noodles. For the garlic i use minced refrigerated garlic. I offten cook it at 325 to decrease the cooking time to about 2 1/2 hours. (flanken ribs require a little less cooking time) When I use flanken-style ribs, I often retain the vegatables and return to the pot after removing the fat (if I've cut them in large enough chunks that they're not overcooked. If it needs thickening at the end, I use a cornstarch slurry rather than flour. This is an excellent and tasty recipe.

This was a fine meal. In general I recommend using a wine you are willing to drink with the meal. The fat separation trick is worth it's weight in gold!

Very much like a boeuf bourguignon with shortribs. Good, easy inexpensive recipe. House smelled great while it was cooking too, an added bonus!

The flavor from these was good. Use a good wine as you can really taste the wine flavor. Had to use dry rosemary as I did not have fresh and it was still good. The sauce was too thick for me so next time I will keep it thinner. Maybe leave off the flour. The idea of how to get the fat off the juices is great. It really does work.