I was at the store Friday and as always I stopped by the meat department to see if anything we on sale and found six beef short ribs for about $5 a pound, so I picked them up. Saturday afternoon I seasoned then with salt and pepper, and browned them in olive oil on all sides before removing them from the pot and setting them aside.

I finely chopped two carrots, two celery stalks, one large onion, two cloves of garlic and added them to the pot to get tender and happy. I seasoned them also.

Once those were sweated out, I added 2 cups of a good red wine, a teaspoon of Better than Bullion and a 16 oz can of crushed tomatoes and deglazed the pan.

Once that was done I added the beef back to the pot, added enough water to come up to the top of the ribs and placed that in a 300 degree oven to braise for about 3 hours.

Mrs. Irish took some stone ground McEwen and Sons grits, and added three cheese and half and half to them to make a nice creamy, cheesy, batch to plate it with. She also made us a fresh garden salad with one of her homemade vinagrete dressings.