I made the boneless short rib recipe I have been working on for the last year, and it is really coming together. The tricks seem to be a light flour dredge for each rib, after seasoning, and including one allspice and two cloves in the sauce. Of course, homemade stock and decent red wine go a long way.

I started this stew on Friday, finished it Saturday evening, and we had it for dinner Saturday, lunch Sunday, and a snack on Monday (Memorial Day).

It is very good, fills the house with the aroma of slow cooking, and for the price, it is very hard to touch.