RECIPE
2 lbs. Beef short ribs...........Service Meat case
1 C. Carrots, diced ........................Produce
1 C. Celery, diced ....................Produce
1 Yellow Onion, diced..........Produce
3 Cloves Garlic, minced.....Produce
3 Roma Tomatoes...........Produce
2 Tblsp. Fresh Oregano, chopped ..................Produce
1 14oz. can Beef Broth....Isle 3
2 Tblsp. Olive Oil..............Isle 3
1 C. Red Wine .................Isle 3
1 Bay Leaf ........................Isle 5
1 1/2 C. Flour ........................Isle 5
1 Tblsp. Salt ..............................Isle 5
1 Tblsp. Pepper ...........................Isle 5

Preparation

1. Take 3/4 Cups of the flour and the salt and pepper and combine. Lightly coat the Ribs with the flour.
2. In a large pot, add the olive oil and brown the
short ribs.Remove the ribs once browned on
all sides.
3. Now, sauté the Carrots,Onions,& Celery in the pot. After 3 minutes, add in the Garlic, sauté for 2 more minutes. Pour in the red wine, allow to come to a boil, and add in the Tomatoes, Beef broth, herbs, and place the short ribs back into the pot.
4. Allow to simmer for 2 - 2 1/2 hours. Until meat is tender.
5.Remove meat and vegetables to a serving platter.
And remove fat from the liquid.
6. Combine 1 1/2 Tablespoons flour, and 2 Tablespoons cold water, for every cup of liquid remaining in the pot. Add this to the pot, and allow to thicken.
7. Pour the sauce over the meat and vegetables.