Red Wine Braised Short Ribs

Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart's content.

Ingredients

4 pounds Beef Short Ribs, about 6 large short ribs
Kosher Salt and Ground Black Pepper, for seasoning
2 tablespoons Olive Oil
2 tablespoons Butter
1 whole Onion, chopped
3-4 whole Carrots, peeled and sliced on bias
6 whole Garlic Cloves, minced
2 tablespoons Tomato Paste
1 can {14.5 ounces} Diced Tomatoes
1 cup Red Wine
2 cups Beef Stock
2 whole Bay Leaves
1 package {8 ounces} Baby Bella Mushrooms, sliced
1 tablespoon Cornstarch
2 tablespoons Cold Water
Parsley, chopped for garnish

Directions

In a large heavy bottomed pot, heat olive oil over medium high heat. Liberally season the short ribs with kosher salt and pepper. Sear all sides of short ribs in pot, about 2 minutes a side. Remove to a plate and set aside. Pour oil out of the pot and turn heat down to medium.
Add butter to the pot, chopped onions and carrots. Saute for about 3-5 minutes until veggies are slightly tender. Add garlic and tomato paste. Stir to combine and cook until fragrant, about 30 seconds.
Add the can of tomatoes with juice to pot. Stir in red wine. Deglaze and scrap any brown bits on the bottom of the pot.
Add beef stock and bay leaves. Bring to a simmer. Add short ribs back to the pot and cover. Simmer on a consistent low temp for 3 hours.

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