Braised Short Rib Rague

• 4 pounds short ribs
• salt
• 2 tablespoons oil
• 1 1/2 cups onions chopped
• 1 cup carrots chopped
• 1 cup chopped celery
• 2 cups red wine
• 2 tablespoons chopped garlic
• 2 sprigs fresh rosemary
• 2 tablespoons tomato paste
• 2 cups beef broth
• 28 ounces tomatoes can of
• 1 bay leaf dried
• parsley for garnish
• pecorino romano Grated

1. First, salt and pepper your short ribs. In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
2. Transfer the meat to a separate bowl, remove the bones, and pull apart the meat; return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve.
3. Serve with pasta or over mashed potatoes.

short ribs, salt, oil, onions, carrots, celery, red wine, garlic, rosemary, tomato paste, beef broth, tomatoes, bay leaf, parsley, pecorino romano

Taken from www.yummly.com/recipe/Braised-Short-Rib-Rague-1495128 (may not work)