Bone-in beef short ribs — Look for red meat with plenty of marbling for flavor. You can sub boneless ribs, but the bone adds ...

When all beef is browned and removed from pot, add onion, carrots, and celery, allowing onion to cook until browned, about 10 minutes, stirring frequently. 4. Return beef to the pot along with ...

Meanwhile, in 6- to 7-quart slow-cooker bowl, whisk together wine, beef broth, tomato paste, bay leaves and thyme; add carrots and mushrooms. Transfer meat to slow-cooker bowl.

Place dry spices in a mixing bowl. Mix until blended. Rub short ribs with spice rub. Sear ribs on flat top on all sides. Place ribs in braising pan add the rest of the ingredients. Cover with ...

If reheating short ribs, place in oven-proof casserole with reserved liquid to cover. Reheat at 300 degrees until hot through. There is good frozen veal stock available from several manufacturers ...

Add the short ribs, cover, and braise in the oven for about 2 hours and 30 minutes, until very tender. Let stand at room temperature for 1 hour. Meanwhile, make the polenta ...

Pour off all but 2 tablespoons of the fat from the casserole. Add the onion and carrot and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes.