BRAISED SHORT RIBS BURGUNDY

3 to 4 lbs. short ribs
2 Tbsp. bacon fat (or oil)
1 medium onion, diced
1/4 cup vinegar
2 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 cup celery, diced
1 tsp. salt
1/2 cup ketchup
1/2 cup burgundy (or other red wine)

Preheat oven to 350 degrees F.

Melt fat in a large oven-proof skillet or Dutch oven and brown ribs, just a minute or so on each side.

Add all other ingredients and bake, covered, for 1 1/2 to 2 hours.

Pour off excess fat and serve ribs with extra sauce drizzled over, if desired.

Note from source: "Although he/she didn't leave his/her full name, "bartonrg" e-mailed me a recipe for Braised Short Ribs Burgundy that left my wife and me nearly speechless. The preparation was simple, yet the results were extraordinary."

From: bartonrg
Source: Steven Keith, Charleston (WV) Daily Mail Food Writer - March 29 2006