Short Ribs Of Beef

• 4 lb. lean meaty short ribs
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 bay leaf
• 1 small onion, chopped
• 2 stalks celery, chopped
• 1/4 tsp. marjoram
• 1/4 tsp. thyme
• 1/2 c. dry red wine
• 1 c. bouillon or water
• 1 (8 oz.) can tomato sauce
• 1 Tbsp. butter
• 1 Tbsp. flour

1. Brown ribs thoroughly in heavy Dutch oven, pouring off fat as it accumulates.
2. Add salt, pepper, bay leaf, onion, celery, marjoram, thyme, wine, bouillon and tomato sauce.
3. Bring to a boil.
4. Cover and simmer until fork-tender, about 45 minutes to 1 hour.
5. Remove short ribs and keep warm.
6. Blend butter with flour, then stir into pan juices.
7. Bring slowly to a boil, stirring now and then.
8. Serve gravy over short ribs.
9. Makes 4 to 6 servings.

lean meaty short ribs, salt, pepper, bay leaf, onion, stalks celery, marjoram, thyme, red wine, bouillon, tomato sauce, butter, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=807295 (may not work)