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

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

1. Heat oil in a heavy pan and brown ribs on all sides. Remove ribs and set aside.
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. Deglaze pan with vinegar. Add wine and beef broth. Cook and reduce by appx half.
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. Served over whipped potatoes.

short ribs, salt, canola oil, carrots, onions, celery, garlic, tomato paste, bay leaves, thyme, rosemary, parsley, balsamic vinegar, merlot, beef stock

Taken from www.food.com/recipe/red-wine-braised-short-ribs-the-best-i-have-ever-tasted-513075 (may not work)