Red Wine Braised Beef Short Ribs

Sprinkle the ribs all over generously with salt and pepper. Sear the ribs on all sides in the olive oil in a dutch oven until the ribs are deeply browned. Do this in several batches so as not to crowd the meat while browning it.

Remove the ribs from the pot as they brown and set aside. In the remaining oil in the pot, cook the onion until it softens and becomes glossy and translucent.

Add the garlic and sauté until fragrant, about 30 seconds. Add the celery and carrots and cook, stirring from time to time, until they begin to soften, about 5 minutes.

Add the tomato paste to the vegetables and cook for about 1 minute. Then add the wine and stock or broth and bring to a boil.

Return the ribs to the pot, submerging them in the liquid. Tuck the rosemary and bay leaves around the ribs, and bring the liquid back to a boil. Simmer covered on low heat for 2.5 to 3 hours.

Serve 1-2 ribs per person with a generous ladle of sauce.

Serve with something that will soak up the delicious sauce. Polenta, mashed potatoes or even crusty french or sourdough bread taste delicious with this dish.