Beef Short Ribs

This is not my recipe, but I made this last night and it was awesome!! I had to share. Nothing like down home country cooking on a Sunday!

2 bottles Crofut Frontenac
2 tablespoons olive oil
8 beef short ribs
Salt and pepper
2 onions, peeled and cut into large dice
2 carrots, peeled and cut into large dice
2 stalks celery, cut into large dice
1 leek, white part, cut into large dice
12 garlic cloves
6 sprigs thyme
2 quarts beef stock

Directions
Preheat oven to 350 degrees F.

In a large saucepan, add wine. Bring to a boil, lower heat, and simmer until reduce by 1/2.

Heat olive oil in a large heavy-bottom sauté or roasting pan. Season beef short ribs generously with salt and pepper. Brown beef well on all sides, remove, and set aside. Remove all but 1 tablespoon of oil. Add vegetables, garlic, and thyme cook until lightly browned. Add beef short ribs back to the pan, add reduced wine and cover with beef stock. Bring to a simmer, cover, and cook for 2 1/2 to 3 hours or until tender..

Reduce liquid to a light sauce consistency, add beef short ribs and gently heat, and carefully remove beef short ribs to a heated platter. Serve.

\m/ Richard