Red Wine Braised Short Ribs

1: Season the short ribs with salt and pepper.

2: Heat canola oil in a large pot over medium-high heat.

3: Sear the short ribs on all sides until browned, then remove them from the pot.

4: Add chopped carrots, celery, onions, and mixed peppers to the pot and sauté until softened.

5: Pour in the red wine and vegetable broth, scraping up any browned bits from the pot.

6: Return the short ribs to the pot, cover, and simmer on low for about 2 hours until tender.

7: Mix corn starch with a little water to create a slurry, then stir into the pot to thicken the sauce.

8: Serve the short ribs topped with french fried onions and enjoy!