Instructions:

1. Make sure to clean and pat dry meat. Begin to season short ribs on all sides with Flavour-o-rama and black pepper rub mix. After meat is fully seasoned, set aside. Wash, cut and chop all veggies for the recipe and set aside. To roast garlic in the oven, preheat the oven to 400 degrees F. Cut the tops of the garlic crosswise, and cover the garlic with olive oil, salt and black pepper. Roast in the oven for 15-20 minutes. Take our of the oven, and set aside.

2. Begin to heat oil in a large Dutch oven over medium-high heat. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs. Set aside.

3. Reduce heat to medium, and add garlic, onion, celery, carrots, and jalapeño and season with salt, pepper and more Flavour-o-rama. Mix well and continue to cook until vegetables are softened for about 5 to 10 minutes. Add tomato paste and stir. Continue to cook, stirring frequently, until tomato paste has started to caramelize on the bottom of the pan.

4. Pre-heat oven to 350 degrees F.

5. Add red wine bring to a boil; lower heat to medium and simmer for about 20 mins. until wine is reduced. Stir in beef stock and add with thyme, parsley, and rosemary. Using tongs, return the seared short ribs into the pot, in the wine and beef broth mixture. Make sure that meat is covered by the liquid. Cover and put the pan into the oven.

6. Cook for 2 ½ to 3 hours, until short ribs are falling off the bone and fork tender.

7. Remove ribs from pot, and pair with any desire sides such as mashed potatoes, rice, or egg noodles. Add more gravy from the pot over the rib if desired. Garnish with parsley.

Enjoy!

Ingredients:

• 3 tbsp avocado or grapeseed, oil

• 3 pounds Bone-in short ribs, at least 1 1/2 inches thick (the meatier the better!)

• 2 Large garlic bulbs , cut crosswise, oven roasted with

• 3 tbsp of Olive oil

• 2 Medium Red Onions, chopped

• 3 Celery Stalks, chopped

• 1 to 1 ½ cup Baby carrots, chopped

• 2 Jalapenos, chopped

• 2 tsp Salt and Freshly Ground Pepper

• 1 tsp Smoked Paprika

• 1 750 ml Dry Red Wine (i.e. Cabernet Sauvignon)

• 3 tbsp Tomato Paste

• 3 cups Beef stock/broth, plus more as needed

• 5 Sprigs fresh Rosemary

• 6-7 Sprigs fresh Thyme

• 1 cup Parsley, fresh

• 3 ½ tbsp Flavour-o-rama seasoning (mix for rub)

• 1 tbsp black pepper (mix for rub)

• 2 stalks of green onions, chopped

This recipe was inspired by the lovely people at Good Foodie Baddie.

https://goodfoodbaddie.com/red-wine-braised-short-ribs/