This is the short rib recipe I made once our air conditioner had been fixed and cool air was flowing afresh in our home.
SYRAH BRAISED SHORT RIBS
Season eight short ribs with salt and pepper, sprinkle with 1/2 tablespoon each of chopped parsley, oregano and rosemary. In a skillet, heat 1 tablespoon vegetable oil. Add 1/2 pound chopped bacon and cook until crisp, transfer to a roasting pan. Add 2 cups chopped onion and 1/2 cup each of chopped carrots and celery to the skillet and brown over moderately high heat. Add 1 1/2 cups Syrah and 1 cup beef broth, boil and pour over the ribs. Cover and braise in a 325F oven for 4 hours, until the meat is tender. Transfer the ribs to a platter. Strain the sauce, skim off the fat and boil over high heat until reduced to 2 cups. Season with salt and pepper, pour over the ribs and serve.
Recipe adapted from Food and Wine, October 2009