Short ribs before I roasted them.
Sauteing carrots, onions, fennel, celery, and leeks.
Short ribs after they've been roasted 15 minutes.
I tried to load a photo of the final product, but it wouldn't work.
I had some left over couscous that I warmed up with chicken stock. That helped cut the sauce which was a little wine-y and fennel-y. The short ribs had a good taste, but I think they should be cooked at least 3 hours. They still had a lot of fat between the meat strands. Longer cooking should melt that fat away. B did eat the beef, but I was the only one who ate the sauce. The house still smells this morning like the sauce. So, less wine, less fennel and more cooking would make this recipe a thumbs up. But last night's dinner was a In the Trash.