Red Wine Braised Short Ribs

5 large bone-less short ribs, cut in half to fit pot

2 large onions, chopped

6 celery stalks, chopped

6 carrots, chopped

1 750ml bottle of wine; only 3/4 used

4 cups low sodium beef stock or broth

2 tablespoons tomato paste

6 sprigs thyme

6 springs rosemary

6 springs flat-leaf parsely

3 tablespoons olive oil

10 pieces garlic

3 tablespoons all purpose flour

salt & pepper, to taste

chives for garnish, optional

Preheat oven to 350˚F/180˚C.

Season short ribs with salt and pepper.

Heat oil in dutch oven or large oven safe pot at medium-high.

Brown the short ribs on all sides, in batches if necessary, about 7-9 minutes per batch. Transfer to plate once completed.

Add onions, carrots, celery to the pot and cook over medium-high for about 5-7 minutes until onions are browned.

Add tomato paste and flower and stir to combine. Cook for 5 minutes until mixed and a deep red color begins to develop.

Pour in 3/4ths bottle of red wine and stir. Add all of the short ribs.

Bring to a boil, then lower heat and reduce for 25 minutes.

Add stock and herbs and return to a boil.

Cover and transfer to oven and cook for 2 1/2 hours or until tender.

Once finished cooking, remove the short ribs and also remove any herbs you can so that you can spoon the sauce over the short ribs.

Recommended serving suggestion is to place over top mashed potatoes and spoon sauce over. Top with cut chives.