Short Ribs

3 lbs short ribs ( I used boneless, but bone-in would work also)
Half cup sliced onion
Half cup chopped celery
Minced garlic (to taste)
One 14 oz. can beef broth
Flour, salt and pepper
2 tbsp olive oil

Use a heavy skillet or pot with a good lid that can also go in the oven.

Saute onion, garlic and celery in oil for about 5 minutes. In the meantime, dredge short ribs in seasoned flour (salt, pepper,etc) . Remove veggies when wilted and brown ribs in the same pan. You may need more oil. Brown on all sides. Return veggies to skillet and add the beef broth. Put the lid on and place in a 300 degree oven for about 2 1/2 hours.Toward the end of the cooking time, you can add some mushrooms or peas or both. For a little tang, stir in about a tablespoon of prepared horseradish before putting in the oven. Serve over rice or mashed potatoes.

~Lucille