Braised Short Ribs warm, comforting cool-weather meal

The Good Home Cookbook is filled with the recipes American cooks learned from their mothers and grandmothers.

Each of the 1,000 recipes was tested in home kitchens across the country before author and chef Richard J. Perry accepted them for the book.

Boston Baked Beans, Cheese Blintzes, Chicken Fricassee, Southern Barbecued Pork Spareribs, Seafood Paella, Cheesy Potato Casserole are all examples of recipes inside.

Here is a nice dish for a cold day from the book:

Braised Short Ribs

From “The Good Home Cookbook”

6 pounds bone-in beef short ribs

Salt and pepper

1 tablespoon oil

2 medium onions, diced

2 medium carrots, diced

1 medium garlic head, cloves separated and smashed

3 tablespoons all-purpose flour

4 cups dry red wine

1 tablespoon tomato paste

4 cups chicken broth

1/4 cup chopped fresh parsley

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 bay leaves

Preheat oven to 300 degrees.

Generously season short ribs on both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. Add a single layer of short ribs and cook until browned on all sides, about 10 minutes. Use tongs to transfer the ribs to a Dutch oven or large roasting pan. Repeat until all the meat is browned.

Pour off all but about 2 tablespoons of fat from the skillet and reduce the heat to medium. Add the onions and carrots and sauté until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute more.

Stir in the flour until well-combined, about 1 minute more. Add the wine to the skillet and bring to a simmer, using a wooden spoon to scrape up any browned bits remaining at the bottom of the skillet. Add the contents of the skillet to the Dutch oven.

In a large bowl mix the tomato paste with the broth and add the parsley, thyme, rosemary and bay leaves and pour over the short ribs. Cover tightly.

Bake until the meat is fork-tender, 2 1/2 to 3 hours.

Using the tongs or a slotted spoon, transfer the ribs to a large plate, removing excess vegetables and herbs that may have clung to them. Discard any loose bones that have fallen away from the meat. Cover and keep warm. Strain the braising liquid through a fine-mesh strainer into a large glass measuring cup, pressing out the liquid from the solids. Allow the fat to rise to the top, then spoon off.

Pour the liquid into a clean saucepan and bring to a boil over medium-high heat. Briskly simmer until the sauce is reduced to the consistency of heavy cream, 5 to 10 minutes. Add the ribs to the saucepan. Reduce the heat to medium-low, cover, and cook until the meat is heated through, about 10 minutes. Serve immediately.

Yield: 6 to 8 servings

Approximate nutrition per serving: 411 calories, 19 grams fat (7.7 grams saturated, 41 percent fat calories), 29 grams protein, 11 grams carbohydrate, 85 milligrams cholesterol, 1.6 grams dietary fiber, 639 milligrams sodium.