A Since great variety is not available here in NC, you buy when you get a chance. I lucked out with beef short ribs a couple of months ago and put them in the freezer until colder weather - which is upon us. Now I would like to use them and am looking for a good recipe - good enough for company dinner as well as just my husband and myself.

my all time favorite way of preparing short ribs is simple and delish

dredge ribs in seasoned flour

in a braiser pan or pot that can go in oven, sear ribs till crusty brown in oil, set aside

in same pot cook mirepoix till soft and golden add ribs, lg can of tomatoes, some decent red wine,and herbs i like bay leaves marjoram and thyme

put in the oven at 325 for about 2-3 hours

you can eat them straight away but if you got time it's better to cool off completely and remove the fat(alot of fat... but thats why they taste so **** good) and then reheat them the following day

we love this with horseradish mashed potatoes

i read somewhere about how many recent culinary grads are inept in braising make this your mantra "slow and low, slow and low" Enjoy

To Jackie - thanks for your recipe - I'll try it later this winter - cooked the short ribs for Thanksgiving dinner using a much more complicated recipe - was delicious but really time consuming.