Alice’s Red Wine Braised Beef Short Ribs

ALICE’S RED-WINE BRAISED BEEF SHORT RIBS
3-5 lbs. bone-in beef short ribs
Kosher salt
Black pepper
Flour
Canola oil
1 (16-oz.) container chopped onions
½ c. diced celery
½ c. diced bell peppers (mixed colors-red, orange, yellow)
1 c. chopped carrots
3 T. minced garlic
4 large tomatoes, cut into large chunks
1 (6-oz.) can tomato paste
¼ c. sugar
1 T. Italian seasoning
1 (750 ml) good red wine or burgundy
2 c. beef stock or broth
2 T. black peppercorns
2 Sprigs fresh rosemary
2 sprigs fresh thyme
3 bay leaves
¼ c. chopped chives

1. One day before, season ribs liberally with kosher salt. Place in refrigerator, not covered overnight.
2. Next day, pat dry the ribs with paper towel. Season with black pepper and roll ribs in flour. Shake off excess.
3. In a heavy cast iron pot, drizzle bottom with canola oil and place over medium-high heat.
4. Sear ribs on both sides, about 3 minutes per side. Transfer ribs to plate.
5. Preheat oven 300.
6. Drain off scorched oil from pot. Add a thin film of fresh canola oil.
7. Add the onion, celery, bell peppers, carrots and garlic. Reduce heat to medium and scrape bottom of pot to loosen brown bits and saute veggies for about 5 minutes. Stir occasionally.
8. Add the tomatoes, paste, sugar and Italian seasoning. Stir frequently, cook for 5-8 minutes.
9. Add wine, stock and peppercorns. Make a bundle with rosemary and thyme, add to pot along with bay leaves. Stir to mix well.
10. Add ribs into pot. Stir again.
11. Simmer with partially covered pot for 10-15 minutes, to let some of liquid evaporate.
12. Transfer to oven and cook for 3 hours or until tender.
13. After hours, reduce heat to 250 and cook another hour. Check pot and stir, gently.
14. AT this point it is cooked, I usually just turn oven to 175 or 200 and let just sit in oven.
15. Remove from oven and discard the rosemary/thyme bundle. Garnish with chopped chives.
    *Serve with nice mashed potatoes, egg noodles, grits, yams or your favorite side.
    Simply divine!