Awesome Short Ribs

1-1/2 Lbs. short ribs
salt
pepper
1 tsp. olive oil
1/4 cup chopped onion
1 garlic clove, minced
2 tsp. Penzey's Tuscan (salt free Italian) seasoning
2 Tbsp. flour
1 cup chicken broth
1/2 cup red wine
1 can diced tomatoes (14.5 oz.)

Preheat oven to 450 degrees. 

Heat large oven proof skillet on top of stove.  Add olive oil.  Season short ribs with salt and pepper and add to skillet - brown on all sides.  Remove short ribs to a plate.

Add onion and garlic to skillet and brown, stirring frequently so that it doesn't burn.  Stir in flour, then add wine, chicken broth and tomatoes, and mix together.  Add short ribs and bring to a simmer.

Turn off stovetop and cover skillet with ovenproof lid; place in oven.  Bake for about 2-1/2 to 3 hours, or until meat is fork tender.  If your short ribs are not thoroughly submerged in the liquid, make sure to turn them about every 1/2 hour to 45 minutes and spoon liquid over them.

These are wonderful, with a very rich flavor.  Serve with a green salad, and rice, mashed potatoes or pasta. 

My Best Chocolate Chip Cookie Recipe

1 stick "real" butter (1/4 lb.)
3/4 cup white sugar
1 Tbsp. molasses
1/2 tsp. vanilla

Beat until fluffy.

Add 1 egg  & beat entire mixture.

Mix together dry ingredients:
1 C. + 2 T. sifted flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. cinnamon
2 grinds of sea salt from a sea salt grinder

Add to creamed mixture and beat well.

Stir in:

1 12 oz. package dark chocolate chips.

Drop onto lightly greased sheet by tsp-ful.

Bake at 375 for 10 min.



Yield - 50 cookies