Have you noticed something about me yet? In my world, curry can do no wrong. No wrong. With that said, these are quite possibly the most scrumptious morsels of goodness ever braised. Ok, not really, but close. Short ribs are beef that is taken from the brisket. They consist of the bone that when braised only intensifies the flavor. 2 lbs. Short Ribs, lean 1 C Trinity (onion, green pepper, and celery, finely chopped) 3 Garlic Cloves, minced 1 Red Pepper, julienned 3 Carrot, peeled and sliced

1 Tbsp Oil 1 C Water 2 C Beef Broth 2 Tbsp Curry Powder 1/4 C Applesauce, unsweetened 1 Handful of fresh Basil and Cilantro, finely chopped Salt, Pepper, and Garlic Powder to taste

In a dutch oven, heat one tablespoon of oil. Season the short ribs with salt, pepper and garlic powder liberally. Sear the short ribs, browning on all sides. Remove and set aside. In the same dutch oven, sauté the trinity vegetables until translucent, about 5-7 minutes.

Add the minced garlic and sauté a few minutes more, until fragrant but not brown. Add in the julienned red peeper and carrots, stirring and coating with the oil.

Add the applesauce and curry powder, stirring to incorporate. Place the short ribs back into the dutch oven and add in the liquids. The liquid should be plentiful, but not completely cover the short ribs. Bring the short ribs to a boil, then lower the heat to a simmer.

Cover and braise for the next 2 hours and 15 minutes. At this point, add in the freshly chopped basil and cilantro. Cook uncovered for the last 15 minutes. Taste and adjust the seasoning to your liking.

*Before plating you may want to separate the bones from your braised meats. You may be tempted to toss those bones....Don't! They are ready and primed for a rebirth as a fabulous bone broth that is delicious and full of health benefits. You can start right away or tuck them away in the freezer until you're ready. But whatever you do...DO NOT throw them away. They're as good as gold. But that's for another post. Stay tuned....