5 pounds bone-in beef short ribs
3 tablespoons of butter
2 large white onions, chopped
3 large carrots, peeled, chopped
3 celery stalks, chopped
2 tablespoons tomato paste
1 750-ml bottle of dry red wine
a medium to large bundle of thyme
2 bay leaves
1 head of garlic, chopped
4-5 cups beef (or any type) broth
1 teaspoon of salt and pepper (+ more to taste)
*You will need an oven safe, medium-large pot with a lid
Pre-heat the oven to 375 degrees. In a large pot or dutch oven sear off each side of the short ribs on medium high. Remove the short ribs and transfer to a plate to rest. Once the ribs have been removed, turn down the temperature to medium and in the same pot add the butter, onions, celery, carrots and garlic and sauté until onions are translucent. Re-add the resting short ribs and any accumulated liquids back into the pot. Add the red wine, beef stock, tomato paste, herbs (the whole bundle of thyme and bay leaves) and salt and pepper. Simmer and stir for 15 minutes and transfer the pot with lid into the oven to cook for 2-3 hours until tender and falling off the bone.
Serve with sautéed mushrooms** over mashed potatoes or creamy polenta. Garnish with fresh thyme and enjoy!
**For the mushrooms- Sauté one pound of mushrooms of your choice in a large pan with a couple tablespoons of butter. Salt to taste. As Julia Child said~ "don't crowd the mushrooms".