My wife and I ate at Venue in the Highland neighborhood over the weekend, and we both really enjoyed their beef short ribs and the tomato soup. We'd love to try to make them at home. We're hoping to re-create the meal at home for Valentine's Day. - Derek Jones, Denver

Venue, the new American bistro at 3609 W. 32nd Ave. in Denver, has veterans Holly Harnett (former manager of Table 6 and the Beehive), chef Jason Rugile (of Vesta and Black Pearl) and pastry chef Kate Doxstater, all of whom are getting rave reviews. They were happy to help us with this request; we'll run the tomato soup next week. 303-477-0477, venuebistro.com.

Braised Beef Short Ribs

Serves 5 to 6

5 pounds beef chuck short ribs, bone in

1 1/4 cups all-purpose flour

3 tablespoons grapeseed oil (or vegetable oil)

2 yellow onions, peeled

6 carrots, peeled

1 leek, white part only, rinsed

6 cloves fresh garlic, peeled and crushed

3 Roma tomatoes, stemmed and quartered lengthwise

2 bay leaves

10 black peppercorns

1 cup red wine

4 ounces butter

10 cups water

Salt and pepper, to taste

* Preheat oven to 250 degrees.

* In a large mixing bowl, place 1 cup of the flour and season with salt and pepper; whisk together to mix well.

* In a large, heavy frying or saute pan, place 2 tablespoons oil and heat over medium-high heat.

* Dredge each rib in the seasoned flour to cover, shaking off excess.

* Place ribs in pan, searing all sides. Do not overcrowd; sear in two batches, adding another tablespoon of oil, if necessary. Set aside seared ribs.

* Reduce heat under pan to medium. Add the vegetables, bay leaves and peppercorns.

* Stir with a wooden spoon, cooking for about 10 minutes. Pour in red wine and reduce completely, about 10 to 15 minutes.

* Once the wine has reduced, add 2 ounces butter till melted and then add 1/4 cup flour to make a roux. Cook roux 3 to 5 minutes.

* Add the water to the pan and bring mixture to a boil.

* Place seared ribs in a baking dish deep enough to hold the meat and braising liquid. Pour braising liquid, with its vegetables, over the ribs. Cover dish tightly with foil and put into preheated oven for 3 1/2 hours.

* When ribs are done cooking, remove from oven and allow them to cool in the liquid. When cool, place entire covered dish in the refrigerator for at least 12 hours or overnight (preferred).

* When cooled, a layer of fat will have formed on the surface of the liquid. Skim off the fat and discard.

* Remove the ribs and strain the liquid, discarding the cooked vegetables.

* To reheat ribs, place them in a saute pan with about half the braising liquid to form a sauce.

* Bring to a boil, stir in the remaining 2 ounces butter and simmer to reduce to desired consistency and heat the ribs.

* Serve with noodles or rice.

-Venue Chef James Rugile

Nutritional information per serving: 1060 cal., 47 g fat (20 g sat), 275 mg chol., 42 g carb., 104 g pro., 5 g fiber, 901 mg sodium

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