madbaker | Insert Catchy Title Here

This week's Resolution Recipe: Short Rib-Lentil Stew.

3 lbs short ribs, cut into 3" pieces
flour
olive oil
3 cups water (I used 1 cup red wine, 1.5 cups water, and 1/2 cup chicken stock.)
1 tsp salt
1 bay leaf
1 clove garlic, minced (Ha! I used... more.)
1 onion, chopped
1 stalk celery, chopped
1 cup dried lentils, washed
1/4 tsp each thyme and oregano

Flour ribs. Heat oil in a heavy saucepan until shimmery. Add ribs, browning thoroughly on all sides. Do this in batches if needed.
Remove ribs and saute onion, garlic, and celery until soft. Add water, salt, bay leaf, and the cooked short ribs. Simmer, covered, until the meat is tender, about two hours.
Add the lentils and herbs and continue cooking, stirring often, until the lentils are tender, about 30 minutes.

Remove bones before serving.

What worked: This was everything a short rib dish is supposed to be: unctuous, meaty, satisfying on a cold night.

What didn't: It was pretty beige, although some chopped scallions on top helped a bit and added crunch.

Will I make it again? Definitely.