Lightly dredge BEEF short ribs in flour seasoned with salt, pepper, and your favorite rub or seasoning mix. Shake off excess. Saute ribs in 2 Tablespoons of Canola Oil, turning to brown evenly on all sides. Add 1 cup sliced celery, 2 cups sliced carrots, 2 chopped onions, 1 cup dried, pitted apricots, 1 cup dried, pitted prunes, a handful of raisins and/or dried cranberries, and cook, stirring, until onions are just opaque. Add 1 cup red wine and one 14-16 oz can beef broth. Bring to a simmer. Cover and place Dutch oven on coals and add coals to lid.  Cook for 2 to 2 1/2 hours (adding more broth as needed to keep from drying out) or until the meat falls off the bone. Add briquets underneath and on top of the Dutch oven as needed to keep the heat going.  Add cut up potatoes for the last half hour of cooking if desired. Remove from the oven. Cool until you can touch them without burning your fingers. Remove and discard the bones and gristle. Cut the meat into bite-sized pieces and place back into the pot. Serve hot or refrigerate overnight. Remove any congealed fat that has risen to the top before re-heating and serving. (Even more tasty the next day.)

Liz

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