Braised Beef Short Ribs

• 3- 1/2 pounds Meaty Short Ribs, Bone-in, At Room Temperature
• 3 Tablespoons Olive Oil
• 1 Large Onion, Diced
• 4 cloves Garlic, Minced
• 1/2 cups Good Quality Red Wine
• 2 cups Good Quality Beef Stock, Homemade Or Store Bought
• 2 Tablespoons Tomato Paste
• 1/2 teaspoons Dried Thyme
• 12 ounces, weight Mushrooms, Cleaned And Quartered (optional)
• Fresh Flat-leaf Italian Parsley, Chopped (optional)

1. Take beef short ribs out of refrigerator and let them come to room temperature before cooking (about 1/2-1 hour before cooking).
2. Preheat oven to 325 F.
3. Heat a large Dutch oven over high heat.
4. Add a tablespoon of olive oil and sear short ribs on all sides until brown, adding additional olive oil as needed.
5. Remove from pan and set aside.
6. Add onion and garlic to pan and saute until lightly browned, 2-3 minutes.
7. Add wine and cook until reduced by half.
8. Add beef stock, tomato paste, and thyme.
9. Stir well and bring to a boil.
10. Return short ribs to pan, cover, and place in preheated oven.
11. Braise short ribs for 2 1/2-3 hours, or until beef is fork tender.
12. If using mushrooms, add them to the pot with the short ribs the last 30-45 minutes of cooking time.
13. Remove from oven.
14. Place cooked ribs on a serving dish.
15. Skim excess fat off top of cooking liquid and reduce over high heat to thicken, if necessary.
16. Spoon sauce over short ribs and sprinkle with chopped parsley.
17. Leftovers are even better the next day so make a double batch!

short, olive oil, onion, garlic, red wine, beef, tomato paste, thyme, weight mushrooms, parsley

Taken from tastykitchen.com/recipes/main-courses/braised-beef-short-ribs-2/ (may not work)