Red Wine Braised Beef Short Ribs

1: Trim any excess fat off of your short ribs and season them on both sides with salt and pepper.

2: In a dutch oven, add your canola oil and heat to medium-high heat.

3: Add your short ribs to the hot oil and sear until golden brown on all sides.

4: Remove your short ribs from the oil and add your sliced onions, carrots, and celery; season the vegetables.

5: Add tomato paste, stewed tomatoes, red wine, and vegetable broth. Bring that to a simmer.

6: Add in your seared short ribs and top with rosemary and thyme sprigs.

7: Cover and place in the oven at 300° until the short ribs are fork-tender.

8: Once finished, remove your short ribs from the oven. The sauce should reduce by half.

9: Remove your short ribs from the pot and strain the excess fat.

10: Add the vegetable contents back to the pot along with separated broth from the short ribs.

11: Add vegetable broth, cornstarch, and water; mix until your gravy is at your preferred thickness.

12: Serve the short ribs over potatoes or rice with your preferred vegetable.