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.