Short Ribs

• 1 cup onion, carrot, celery
• Bunch garlic bulbs
• 1 can of crushed tomato
• 1 small can of tomato paste
• 3 sprigs rosemary
• 3-4 sage leaves
• 4 Boneless Short Ribs
• Flour
• Extra Virgin Olive Oil
• Salt/Pepper

1. Preheat oven 350 degrees
2. Season short ribs generously with salt and pepper and lightly coat with flour
3. Sear ribs on medium/high heat in large dutch oven or deep cast-iron pan. 3-5 minutes each side for a good crust.
4. Remove ribs, lower heat and sweat out all veggies and garlic. Season with salt/pepper. About 10 minutes
5. Put the ribs back in pan, add tomato, tomato paste and 2 cups of H2O.
6. Add all the rosemary and sage. Season again with salt/pepper.
7. Cover and put in oven for 3 1/2 to 4 hours. Stir occasionally just to move the ribs around a bit.
8. You house/apartment will smell heavenly! I serve over a pasta or rice. ENJOY!

onion, garlic, tomato, tomato, rosemary, sage, flour, extra virgin, salt

Taken from food52.com/recipes/7991-short-ribs (may not work)