Short Ribs

Not a favorite in my house but I like to cook them because of their flavor and how you can change them with just the ingredients you use. They also have the fat and the marrow of the bone that just gives the rib a flavor unmatched in just a plain steak. I have made these sweet, spicy, barbquey and plain. Tonight I am making them spicy, would go well with the asparagus I made last night...hehehe.

I started with my basic marinate:
2 teaspoons of salt
2  tablespoons of crushed red pepper
1 tablespoon of garlic, chopped
3 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Worcestershire sauce
1/2 onion, chopped
2 cups of beef broth
1 table spoon of butter
1/3 cup of white wine
1tablespoon of flour

Take all those ingredients and marinate the short ribs 8-24hrs. More is best in this situation.

Take a large pan add oil and a table spoon of butter, when pan is hot place the ribs fat side down, cook for 7 minutes or until brown, flip to the other side and cook for another 7 minutes, use wine to de-glaze pan, cook for an additional 5 minutes and transfer to a casserole dish, reserving all left over juices. Heat oven to 300 degrees Fahrenheit, set ribs in to cook. Take reserve marinade and put in the skillet you just took the ribs out of. Heat this to a boil and reduce heat, add flour and stir till flour cooks out, about 5 minutes. Add gravy to the ribs in the oven and cover with foil for 1 hour. Let rest after taking ribs out and serve!!