Braised Beef Short Ribs in Red Wine Sauce

Ingredients

· 6 Beef Short Ribs

· 2 tsp of Classic

· 2 tbsp olive oil

· 3 garlic cloves crushed

· 1 large onion chopped

· 2 celery ribs chopped

· 2 carrots chopped

· 2 tbsp tomato paste

· 2 cups dry red wine

· 2 cups low sodium beef broth

Directions

1. Preheat oven to 325°F.

2. Sprinkle beef all over with our Classic blend.

3. Heat oil in a large Dutch oven over high heat. Add half the ribs and brown all over. Remove and repeat with remaining ribs, then remove from pot.

4. Turn heat down to medium. Add onion and garlic into the Dutch oven and cook for 2 minutes.

5. Add carrot and celery, cook for 5 minutes until carrot is softened.

6. Add tomato paste and cook for 1 minute.

7. Add wine and broth. Stir until tomato paste is dissolved.

8. Return beef into liquid, arranging them so they are submerged.

9. Cover with lid and transfer to oven for approx. 3 hours, or until meat can easily be pried apart with forks.

10. Remove beef carefully, keeping the meat on the bone. Tent to keep warm.

11. Strain all liquid in the pot, pressing juices out of the onion, carrot, etc. Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with more Classic if needed.

12. We like to serve this over whipped potatoes. Place beef on whipped potatoes and spoon over sauce. Bon appétit!