Braised Beef Short Ribs

If only you could smell my house right now.  It is unbelievable.  But since you can't I will just tell you about it and show you some pictures. A month or so ago I read an article in Fine Cooking about short ribs.(This last link has the exact recipe I followed.  Except I added in a little paprika during the 3rd step.)  Then a few weeks ago I had my first short ribs at a local restaurant, Do-Di-Yos.  So I got out the article and made the decision on what's for dinner. This being the first time cooking them, I chose the simplest recipe from the magazine.  I started by searing the ribs in some olive oil.  This picture shows how this eye on my stove tilts to one side, so I have to constantly spin the Dutch oven throughout the sear.

I removed them, and added the vegetables. Carrots, celery and onion.

Then added the paprika, garlic, bay leaves and a little Red wine.

I put the ribs back, then added more red wine and beef broth.

Brought it up to a simmer then put the top on and in to the oven for 2 1/2 hours.  Every 40 minutes I turned  the ribs in the braising liquid.  Here are the ribs after the alloted cook time, while I finished the sauce.

Here is the finished dish with some roasted potatoes.

This was a labor intensive dish, but very well worth it.  The meat fell off the bone and the sauce was phenomenal.  Next time I cook this one, I will double the recipe so there will be left overs.