Wine-Braised Beef Shortribs

Funny carrot.

But I digress.

Original recipe from Food.com which now seems to be Genius Kitchen.

I did make a few changes. More ribs: I usually allow 2 per person. More carrot because Dad always asks for more carrot. Whole can of tomato paste, because what on earth do you do with the leftovers. Added one package of mushrooms.  Didn't reduce liquid. Cooked around 3 hours.

So here's my version:

Boneless short ribs, 2 per person
1/4 c flour
2 T oil
1 onion, cut into 1" pieces
1 celery rib, cut into 1" pieces
2 large carrots, cut into 1" pieces
3 garlic cloves, minced
1 c wine
1 15-oz can chicken or beef broth
1 6-oz can tomato paste
1 8-oz package sliced mushrooms
1 bay leaf
1 t. dried thyme
1 t. dried rosemary
salt and pepper

Preheat oven to 350. Salt and pepper the ribs then dredge in flour. Heat oil in frying pan and brown the ribs on both sides. Remove the ribs and put them into your pot roast pot or dutch oven or whatever. Add the vegetables (excluding mushrooms) to the pan and saute for a few minutes until the onion starts to brown. Add the wine, stock and tomato paste and stir together. Add the mushrooms and herbs. Dump all this on top of the ribs. Cover the pan and bake 2-3 hours. At 3 hours the meat will be falling off the bone.