Red Wine Braised Beef Short Ribs!

Tonight's dinner,  this is a really tasty dish and it's even better the next day!   I have made this several time and it's always a hit.

5lbs bone in beef short ribs.  I find the best ones at Zupans or an actual butcher shop you can have them at a 4 inch length or have the butcher cut them in halve for 2 in ribs.
sea salt and pepper
leftover bacon grease or buy good bacon about 1/2 lb for the grease
3 meduim onions chopped
3 carrots chopped
2 celery stalks chopped
3 tbls flour
1 tbls tomato paste
10 springs Italian parsley
8 sprigs fresh tyhme
2 sprigs rosemary
4 sprigs oregano  you can buy a beef medley mix in the fresh herb section of the store
2 bay leaves
1 bulb garlic halved
1 bottle red wine, Cabernet is good
4 cups beef or veal stock

Pre-heat oven to 350.  Heat dutch oven or large pot on medium high heat, season ribs with salt and pepper and brown on all sides.  About 8 minutes, working in batches if needed.  Once brown transfer to a plate.  Pour all but 3 tbls of drippings you might just have that depending on how fatty your ribs are.

  Cook chopped onion, carrots, celery in pan until onions are brown about 5 minutes.  Once brown add flour and tomato paste.  Stir constantly until deep red about 2-3 minutes.  Add red wine and ribs.  Bring to a boil reduce heat to medium and let simmer until wine is reduced to half.  About 25 minutes.  Add fresh herbs, garlic, and stock bring to a boil.  Put a lid on and transfer to oven and cook about 2 1/2 hours.

Transfer ribs to plate.  You can either strain the broth or leave as is.  Serve in a shallow bowl over mashed potato's with sauce.  Season with salt and pepper.  Even better the next day!