English Cut Beef Short Ribs

I love, I mean LOVE short ribs almost any style. About a month ago I made Ox tail and now am having an affair with Ox tail. I am torn between two lovers. I was a little irritated when Ox tail was not available to me at the Butchers tonight. Bastard.
So back to the ole' and ball and chain. My first love.

I had the choice of English short-ribs and chose these since I have not made these before, eaten plenty of them, mostly Asian style. My first tryst with Ox tail included a Mother Hubbard scenario as I only had a few things to make my sauce with. I must say the 'end' result was incredible, sauce thick and rich. Soooo, tonight, I am remaking the sauce with English Short-ribs all the while thinking about my new sidekick, Ox.

Sauce
1 can of tomato soup
splash of good cab (maybe a 1/4 cup)the rest for me! :)
about a 1/4 cup beef broth
fresh grated garlic 2 cloves
bayleaf 1
1/2 tsp dried thyme
garlic powder
dash or two cayenne pepper
onion powder
couple of dashes of soy sauce
couple dashes Worcestershire sauce
tsp or so of extra hot horseradish
sea salt and pepper

Mixed all in a baking dish. Meanwhile, I used the dry ingredients from my sauce, scored the meat and rubbed in the spices, and browned both sides in Canola Oil. Transferred to dish. Covered and braised for 2 hours.Fall off the bone and so yummy. I love that we have 6 more weeks of winter. As much as I love spring-summer dishes, by far,the fall-winter dishes are my favorite. Ribs spooning next to homemade horseradish sour cream mash potatoes.

Homemade chocolate chip cookies for Megs and Kaycee Kaycee.


New little treasure "SO CAB" Cabernet from Mendocino County. I shop for good meats at a little store near my house away from commercials store. I am pretty picky with my red wines and this little gem was perfect from the minute I opened it and at a great price. 10.99 a bottle. And from Mendocino one of the prettiest spots in California.