Red Wine Braised Short Ribs

Ingredients:

2 tbsp. olive oil
4-5 lbs. bone-in short ribs
Salt, pepper & onion powder to season the ribs
1 large onion, diced
4 cloves garlic, crushed
3 carrots, diced
3 celery stalks, diced
1 small can tomato paste
3 cups red wine
3 cups beef broth
Handful of fresh herbs. I like to use a mix of thyme, oregano and parsley. Save some for serving.
Mashed potatoes (for serving)

Directions:

Preheat oven to 350 degrees F. Rinse ribs and pat dry. Season all over with salt, pepper and onion powder. In a Dutch oven, heat olive oil on medium-high. Brown the ribs in batches on all sides (about 3-5 minutes per side). Transfer to a tray and set aside.

Turn heat down to medium and add onion and garlic. Sauté for 5 minutes until translucent and fragrant. Add carrots and celery and cook for an additional 5 minutes. Stir in tomato paste until everything is evenly coated. Add wine, bring to a boil, then lower heat to medium low. Simmer for 20 minutes to reduce.

Stir in beef broth and herbs. Add browned ribs back to pot. Cover and transfer to oven. Cook for 3 hours until ribs are tender and fall off the bone. Transfer pieces of meat to a plate and discard bones, reserving sauce and vegetables in the pot. Put pot back on stovetop and simmer until it thickens up slightly.

Serve meat with mashed potatoes and pour sauce on top. Garnish with fresh herbs. Enjoy!