Braised Short-Ribs, Milan style
4 lbs. Morris Grassfed short ribs
1/4 cup all purpose flour
3 Tblsp. olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium stalk of celery, chopeed
1 clove garlic, finely chopped
1/2 cup water
1/3 cup dry white wine
1 tsp salt
1/2 tsp dried basil leaves
1/2 tsp dried thyme leaves
1/4 tsp. pepper
Trim excess fat from ribs. Coat with flour. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 20 minutes, turning occasionally, until brown on all sides; drain.
Place beef if 5-to-6 quart slow cooker. Mix remaining ingredients; pour over meat.
Cover and cook on low heat, 8 to 10 hours or until meat is very tender and pulls away from bones.
Remove beef and vegetables from cooker, using slotted spoon: place on serving platter. Skim from beef juices in cooker if desired. Pour juices over beef and vegetables. Enjoy with warm, crusty sourdough bread and butter and a fresh green salad.