The only way to prepare Short Ribs is to braise them. You won’t be disappointed!
Start with a pack of Mitchell Bros. Short Ribs.
Thaw in the fridge.
Coat the short ribs in a dusting of flour and salt and pepper.
Sear the ribs on medium heat in olive oil.
Once the ribs are seared, remove from pot and add 3 chopped carrots, 1 stalk of celery chopped, and 1 onion roughly chopped. These vegetables add flavour only and are not part of the finished product.
Cook veg for 2 minutes and then add 2T tomato paste and 2T flour. Coat and cook for 2 more minutes.
Add 4 cups of red wine (Cabernet Sauvignon works well) - simmer for about 15 minutes or until the wine has reduced by half.
Now add 6 cups of beef stock, bring to a boil, and then finish in a 325 F oven for 3 hours.
When done, remove meat from pot, strain juice and thicken on stove top if necessary.
Enjoy with crusty bread or parsnip puree :)