Slow Braised Beef Ribs

[Pherr the Dorf]

I have been working flat out insane hours, bout time I posted something, the weather is turning cold soon, so Braised Meats are starting to sound damn good.

4 Beef Rib Portions (ask butcher to give you an english cut which is a crosscut across 4 bones usually about 2" thick)
1 Carrot, cut in small chunks
1 Onion, sliced in any direction
Chicken Stock
1/2 bottle red wine
1/2 tsp cinnamon
Salt and Pepper
2 TBSP SHerry wine vinegar

Season the ribs and sear them nice and brown in alil oil and remove them from pan. Sautee the veggies in the pan (leave the brown stuff on the pan) until caramelized, then deglaze with white wine and reduce by half. Place all of the above in a deep enough pan to be above the height of the ribs and cover with chicken stock, add cinnamon and Vinegar, then braise at 325 for 3 hours on the nose. Refrigerate this and get the fat offthen reheat when ready to serve, you can make this up to 3 days in advance. Great with Polenta or mashed Taters