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4-5 Lbs Beef Short Ribs (About 8 Ribs)
4-5 Oz of Pancetta cut into cubes
3 tbs olive oil
1 Medium Onion Minced
2 Cloves of Garlic Minced
2 Shallots Minced
2 tbs Tomato Paste
2 large Carrots  1 cut in 3 rds and Julienned and 1 diced up fine
2 Celery Stalks Diced up fine
2 cups Beef or Chicken stock (Beef Preferred but Chicken will do if Beef is not available)
1 750 ml bottle of hearty Red Wine (Cabernet,Zinfandel,Merlot)
1cup of Prunes (Pitted) or more if desired
2 sprigs of Thyme
2 bay leaves
1 Tbs Fennel seeds
1/4 tsp salt and black pepper to taste
Flour for dusting ribs (See below)


Preheat Oven at 350 Degrees

In a Dutch Oven fry Pancetta   in 1 tbs of Olive oil rendering all fat and frying until Pancetta is browned. Remove Pancetta and set aside.

Sprinkle each Beef Rib generously with Kosher Salt and Black Pepper. Now roll each Rib in Flour to coat shaking off access flour.
Place 2 remaining tbs of olive oil in the pan with drippings from pancetta. Fry each rib until Browned on all sides. Remove ribs and set aside.

Place onions, garlic, shallots, and fennel seeds in the same pan with the drippings from the meat.
The onions will start to sweat and give off liquid make sure to scrape all the brown bits from the meat and let onions cook until soft and translucent.
Add tomato paste, stir and add stock.
Add carrots and celery. 
Place ribs back to the pot and pour 750 ml ( full bottle) of red wine, making sure to cover the contents of the pot.
Stir in the thyme, bay leaves and prunes.
Bring pot to boil. Add salt and Pepper to taste and place in oven for

2 1/2-3 hours, checking periodically and moving the ribs around.


When meat is fully cooked, remove.  Julienne carrots from the pot. Blend liquid making a smooth sauce.
Arrange 2 ribs and julienne carrots on top or next to the *Garlic Mashed Potatoes or *Polenta
Ladle some sauce over the ribs. Garnish with a couple sprigs of fresh thyme.

* See other Recipes.


2.5 Lbs ofpotgtoes (4-5 Large potatoes)
8 Cloves or garlic Whole (See below)
4 Tbs butter
1 cup whipping cream
1 tsp of any other these herbs is desired  sage, parsley, rosemary or thyme. There are no rules here if you want to combine these and have more herbs, the choice is yours.

Peel and cut potatoes in 1/4’s place in water and boil until cooked.

Place in oven proof dish drizzle with olive oil 1/8-1/4 tsp salt and same for pepper.
cover with tin foil or lid and bake at 400 until garlic is cooked thru about 30 minutes.

Drain potatoes place back in pot add butter cream ,Garlic and whip.
Add Salt and Pepper to taste.
Done OOOOOOweeeee its good.

Note a little more butter never hurts.


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