Red Wine Braised Short Ribs

1: Pat the short ribs dry, coat in olive oil and season generously on all sides with salt, pepper and garlic powder.

2: Get a large greased skillet going over medium high heat and sear the short ribs on all sides until you get a nice crust. Once done, set aside.

3: Get a dutch oven or any large oven-safe pan/pot going over medium heat. Add in some olive followed by your celery, carrots, onions and garlic. Season with salt and pepper then mix.

4: Let sauté for a few minutes then clear a spot in the middle and add in the tomato paste. Mix that in until everything is well combined then place your short ribs on top.

5: Pour in the wine and beef broth until the liquid covers the top of the short ribs. Add in the thyme, rosemary and bay leaf.

6: Place the lid on and pop it in the oven at 325°F for 2.5-3 hours or until the short ribs are fall apart tender.

7: Once the short ribs are done, turn off the oven & leave them in there while you make the garlic-parm potato puree.

8: Plate it up & ENJOY! Optional: Remove the short ribs, strain out the veggies & reduce the broth to make a sauce.