This is one of three dinners that I used with these short ribs. For this dish, they are tasty over rice or egg noodles.
3 lbs short ribs
Few Tbsp of flour
Garlic Parsley seasoning
2 cloves garlic, chopped
1 small onion, chopped
2 celery ribs, chopped
2-3 carrots, chopped
Preheat oven to 350 degrees.
Season ribs with salt, pepper and garlic parsley seasoning. Coat in flour.
In a large pan, which you are able to transfer to the oven, heat oil over med-high heat. Add ribs and brown on all sides. Add half wine and half beef broth to cover about half way up the ribs. Bring to a boil then turn off heat. Add garlic, onion, celery and carrots. Cover with lid or aluminum foil and roast for 2 1/2 hours.
Serve ribs with rice and steamed asparagus.