8-10 Beef Short Ribs

Salt and Black Pepper

2 Tbsp Olive Oil

6 Garlic Cloves, Crushed

1 Large Onion, Diced

5 Celery Robs, Diced

3 Large Carrots, Diced

1 Tube Tomato Paste

2.5 Cups Dry Red Wine (I used Cabernet)

2 Cartons Beef Stock

6 Sprigs Fresh Thyme

4 Bay Leaves

Preheat oven to 350 degrees. 

Sprinkle beef generously with salt and pepper.

Heat oil in a large pot over medium heat. Add half the short ribs and brown on all sides, creating a crust.

Remove and repeat with remaining short ribs. Once all ribs are seared, remove and allow to rest. 

Add diced carrots and celery and cook for approximately 5 minutes until carrots are soft. Add tomato paste and cook for one minute.

Add wine, broth, thyme, and bay leaves. Stir until tomato paste is dissolved.

Return short ribs pot, arranging them so they are covered with the liquid. 

Cover with lid and cook in oven for three hours or until the meat can be easily shredded with forks. Enjoy.