INGREDIENTS:
– 5-6 Beef Short Ribs (on bone)
– Salt / Pepper
– 2 tbsp olive oil
– 3 garlic cloves
– 1 large onion
– 2 celery ribs
– 2 carrots
– 2 tbsp tomato paste
– 2 cups dry red time (cab sauv)
– 2 cups beef stock
– 2 sprigs thyme
– 2 bay leaves

DIRECTIONS:
1.) Preheat oven to 325 degrees F
2.) Sprinkle ribs with salt and pepper
3.) Heat oil in dutch oven, brown ribs
4.) Turn heat to medium, add chopped onion and garlic into pot. Stir for 2 minutes
5.) Add in chopped celery and carrot until soft and sweet
6.) Add tomato paste, cook for 1 minute
7.) Add wine, broth, thyme and bay leaves, stir until paste is dissolved
8.) Return beef to liquid, make sure they are submerged
9.) Cover with lid and transfer to oven for 3 hours
10.) Remove beef (keeping meat on bone)
11.) Strain liquid from pot – simmer until thick
12.) Serve beef with liquid poured over it (delicious with mashed potatos)