Hearty and tender beef short ribs braised in red wine and beef broth with aromatic vegetables until fall-off-the-bone tender. Perfect for a comforting dinner.
In a Dutch oven, over medium high heat, add oil. Once very hot, add your short ribs and sear for 2 minutes on each side. Remove and set aside. Then add your onion, carrot and celery. Season with salt and sauté for 2 minutes. Then add your red wine, beef stock and garlic. Return the short ribs to the pot. Make sure they are in an even layer. Bring to a boil, then lower to a simmer and cook for 3-4 hours or until the meat is falling off the bone. Turn off the heat, remove the bones and let cool for 20 minutes. To a plate, add mashed potatoes, one of your short ribs and some of the cooked vegetables. Garnish with parsley and enjoy!
