Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & Wine. It was a good meat issue. I’m finally getting around to posting this after making it way back in March or April. It was delicious. Maybe not as delicious as the Bourguignon, but it was also a little less involved. More manageable on a weeknight. And I rarely cook anything with port, it was yummy.

2 tablespoons extra-virgin olive oil
3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
Salt
Freshly ground pepper
2 large Spanish onions, very thinly sliced
3 medium carrots, cut into 1/2-inch chunks
1 cup ruby port
1 1/2 cups dry red wine

In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the beef generously with salt and pepper and add half to the pan. (Look at those beauties!).

Cook over moderately high heat, turning occasionally, until browned all over, about 8 minutes.

Using a slotted spoon, transfer the meat to a large plate; brown the remaining meat.

Return all of the meat to the casserole. Add the onions, cover and cook over moderately high heat, stirring occasionally, until softened, 5 minutes (this is the part where your house starts to sell amazing).

Add the carrots and cook until crisp-tender, 5 minutes.

Add the port and simmer until evaporated. Add the red wine and reduce the heat to low. Cover tightly and cook until the meat is very tender, about 2 hours.

Spoon off the fat and serve the stew (you can see there’s a decent amount to remove in the photo above).

MAKE AHEAD The stew can be refrigerated for up to 4 days (I love second day stew). Serve with Mashed potatoes.