Recipe

Step 1: Preheat oven 325°F.

Step 2: Season and brown short ribs in braising pan over medium-high heat. Remove ribs from pan and set aside.

Step 3: In the same pan, add carrots, onion, celery and garlic and brown.

Step 4: Add red wine to deglaze pan and reduce to 1/4.

Step 5: Add half of the beef stock, herbs and bay leaves and bring to a simmer.

Step 6: Place beef back into pan. Make sure that stock covers halfway up the sides of short ribs. Continue simmering, and if liquid is low, add additional stock.

Step 7: Cover the pan and place into oven. Allow to cook for 2-1/2 hours or until tender. Remove meat from pan.

Step 8: For the sauce, strain pan juices and if needed, reduce liquid to desired consistency. Add salt and pepper to taste and serve.