Red Wine Braised Short Ribs (The Best I Have Ever Tasted)

• beef short ribs or 5 1/2 lbs beef short ribs↗6
• salt and pepper
• tablespoon canola oil or 1 tablespoon olive oil↗1
• carrots, diced↗3
• medium onions, diced↗2
• celery ribs, diced↗3 -4
• garlic cloves, minced↗4
• tablespoons tomato paste↗2
• bay leaves↗2
• sprigs thyme↗2
• sprig rosemary↗1
• teaspoons parsley↗2
• tablespoons balsamic vinegar↗2
• (750 ml) bottle merlot↗1
• cups beef stock↗2 1⁄2

Step-by-step instructions

1. 1

   Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.

2. 2

   Place celery, carrots and onion into the heavy pan. Cook for appx 15 minute Add garlic, bay leaves, thyme, rosemary, parsley and tomato sauce and cook for 3 more minutes.

3. 3

   Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.

4. 4

   Add ribs back into the pan with wine reduction sauce. Place in oven and bake covered @ 325 for appx 2 1/2 -3 hours or until a sharp knife inserted give no resistance when poked.

5. 5

   Served over whipped potatoes.