Braised Short Ribs with Roasted Potatoes and Mom's Pea Salad

Braised Short Ribs

4 lbs short ribs
Salt & pepper
1 cup flour
3 or 4 tbsp olive oil
1 large onion, chopped
3 stalks celery, chopped
2 cups baby carrots
1 tsp allspice
1/2 tsp ginger
1 1/2 cups red wine
32 oz carton beef broth

Season the short ribs with salt & pepper and coat them with the flour. Heat the oil in a large skillet and brown the ribs. Put them into a crockpot and add the onion, celery, carrots, allspice, ginger, wine and beef broth. Cover and cook on low for about 8-10 hours. These were good but I think they could have been better. They needed something....


Roasted Potatoes

4 potatoes, peeled and cut into wedges (6 to 8 wedges per potato)
Olive oil
Garlic salt
Pepper

Place the potatoes on a large shallow pan (like a jelly roll pan) in an even layer. Drizzle with oil, season with garlic salt and pepper and toss them around a bit to distribute the oil. Separate them into an even layer and bake at 450-degrees until done, about 35 to 40 minutes. Excellent potatoes!


My Mom's Pea Salad

1 can green peas, drained
1 tbsp dried minced onion
2-3 tbsp sweet relish
1/3 cup (more or less) mayonnaise

Combine peas, onion, relish and enough mayonnaise to bind together. Cover and refrigerate about an hour. Serve cold. This is another of my stand-by dishes. It's easy and everyone loves it.