Because, hey – it’s getting cold. I’ll be honest. It isn’t even that cold where I am and this dish is THAT GOOD. REALLY, it’s an adaptation of the red wine braised short ribs in the cookbook. I just added more veggies and topped with biscuits. But, hey, you get the idea!!!

Here’s the recipe:

For the short ribs 

-5 pounds of short ribs 

-1 bottle of good red wine 

-2 cups of chopped onion 

-1 cup of chopped celery 

-1 cup of chopped bell pepper 

-10 garlic cloves, smashed 

-1 cup of beef stock 

-2 bay leaves 

-1 tablespoon of salt 

-1 teaspoon of pepper 

For the sauce:

-1 1/2 tablespoons of cornstarch 

-1 1/2 tablespoons of cold water

-1/2 teaspoon of garlic powder

-1/2 teaspoon of onion powoder

-1/2 teaspoon of herbs de Provence 

-1 teaspoon of beef bouillon

-2 cups of water 

Preheat the oven to 350 degrees. Add the short ribs to an oven safe dish and season with salt and pepper. Then, pour in the red wine and beef stock. Top the short ribs with the onions, celery, and bell pepper. Tuck the garlic and the bay leaves between the short ribs, cover with aluminum foil, and bake in the oven for 4 hours.

After 3 hours, take the short ribs out of the oven. In a bowl, mix together the cornstarch and water until it’s smooth. Add the garlic powder, onion powder, beef bouillon, water, and herbs de Provence. Then pour that into the sauce that’s formed around the short ribs. Cover tightly with aluminum foil and cook for about 90 minutes. 

In the last 15 minutes of cooking, add green peas and carrots, top with refrigerator biscuits, sprinkle with dried herbs, and bake until golden brown.