Red Wine Short Ribs

• 6 pounds beef short ribs
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 6 garlic cloves, pressed
• 2 carrots, coarsely chopped
• 2 celery ribs, coarsely chopped
• 1 onion, coarsely chopped
• 1 (14.5-oz.) can Italian-style diced tomatoes
• 2 cups dry red wine
• 1 cup chicken broth
• 1 fresh rosemary sprig
• 1 fresh thyme sprig
• 1 fresh oregano sprig

1. Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
3. Bake at 350u0b0 for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.

beef short ribs, kosher salt, freshly ground pepper, garlic, carrots, celery, onion, italianstyle diced, red wine, chicken broth, rosemary, thyme, oregano

Taken from www.myrecipes.com/recipe/red-wine-short-ribs (may not work)