Braised Short Ribs in Wine                            

4 lb Beef short ribs -- cut in pieces
Flour for dredging
Salt
Fresh ground pepper
3 tbs Vegetable oil
12 small Pearl onion -- peeled
1 cup Celery -- coarsely chopped
1/2 cup green pepper -- coarsely chopped
2 cup Red wine
1 tbs Savory -- chopped

 Method :

Rinse the meat and wipe it dry, then dredge it in flour seasoned with salt and pepper. Heat the oil in a heavy stewpot and sear the meat on all surfaces. Stir in the vegetables and cook, stirring, about 8 minutes. Add the wine and the savory, and sprinkle lightly with salt and freshly ground pepper. Bring the liquid to a boil, reduce heat , and simmer the stew 1 hour, or until the meat is tender. Skim off the excess fat, and serve with mashed potatoes.