Mama's Good Short Ribs

Mama’s Good Short Ribs

2-4 lbs. short ribs with or without bones
2-3 carrots sliced in big chunks
1 large onion in large chunks
1 cup of celery sliced with leaves
Flour for dredging
Salt
Pepper
Garlic Powder
1 cup red wine

1/4 cup balsamic vinegar
2 cups beef stock
¼ cup Olive oil
2 T. butter softened
3 T. flour

Season ribs with salt, pepper, garlic powder. Dredge in flour. Put olive oil in large pot, heat. Put in ribs and brown on all sides. After browning add carrots, onions, celery, wine, and beef stock. Cook on medium low heat for 4-6 hours. Can start one night, let cook, turn off and then reheat and cook a little longer the next day if you can’t cook for 6 hours at a time. Mix 2 T. softened butter with 3 T. flour to make a roux in small dish. When thoroughly mixed add to sauce to thicken. Bring to a boil to thicken. Makes a great “gravy” or sauce.

Serve with Horseradish Mashed Potatoes
4 small potatoes cut in uniform chunks
Salt and Pepper to taste
Butter
½ cup milk
3 T. Prepared Horseradish

Place potatoes in pot, add salt and pepper. Cover with water and cook on medium until potatoes are fork tender. Drain water. Place back on burner (still on) to let water left in them cook off. Use a manual potato masher to mash the potatoes. Add butter, horseradish, milk and more salt and pepper if needed (to taste). Use a large spoon to whip to desired consistency. Sometimes we like “smashed potatoes” and sometimes we like “mashed, whipped potatoes”