Dutch Oven Short Ribs

3 large eggs 1 cup seasoned flour (see note) 4 pounds beef short ribs, trimmed and cut into 4- to 5-inch pieces About 3 tablespoons butter, divided About 3 table-spoons canola oil, divided 5 garlic cloves, finely chopped 3/4 cup beef broth 1 cup canned tomato pu-ree 5 tablespoons chopped fresh parsley 1/4 cup chopped fresh cilantro 2 tablespoons chili powder 1 teaspoon ground cumin1-2 whole dried red chile peppers, depending on their heat 16 corn tortillas (op-tional)Heat the oven to 300 degrees.Beat the eggs in a shallow bowl; place the seasoned flour on a plate. Dip the rib pieces in the beaten egg, then in the seasoned flour, shaking off any excess; set on a platter until ready to cook.In a large heavy skillet over medium-high heat, melt 2 tablespoons butter with 2 tablespoons oil until hot but not smoking. In batches, brown the ribs on both sides, adding more butter and oil if needed. Transfer the ribs to a Dutch oven or large casserole.Add the garlic to the skillet and brown lightly. Add the broth, tomato puree, parsley, cilantro, chili powder, cumin and chiles, scraping the browned bits from the bottom of the skillet. Add the broth mixture to the ribs. Cover the Dutch oven and bake, basting frequently, until the meat is very tender and falling off the bone, about 3 hours. Remove and discard the chiles.If you like, serve the ribs with warmed tortillas. Butter the tortillas lightly on one side and stack them on top of one another. Warp in aluminum foil and warm in a low oven until ready to serve.Serves six to eight.Chef?s note: To make seasoned flour, combine 1 cup quick mixing flour (such as Wondra) with 1 teaspoon each garlic salt, dried oregano, dried thyme, dried basil and freshly ground black pepper.Nutrition values per serving: 771 calories, 57 g fat (24 g saturated), 34 g carbohydrates, 4 g fiber, 29 g protein, 141 mg cholesterol, 367 mg sodium.?Big Sky Cooking? by Meredith Brokaw and Ellen Wright (2006 Artisan, $35)