The Most Tender Meat Ever! Braised Short Ribs, Comfort Food At It's Best!

Braise Short Ribs served over mash potatoes is a meal that the whole family will enjoy! It calls for red wine and I wasn't sure about adding it because I don't drink but let me tell you that you don't even taste the wine. It was so DELICIOUS that I will be making it again. I hope you give it a try! INGREDIENTS Dutch Oven or some heavy duty pot Short Ribs - 7 to 9 short ribs (I had extra because 4 were very small) light olive oil kosher salt and pepper Add short ribs to large bowl , then add oil and Kosher salt and black pepper, toss. Place on a baking sheet and put in a preheated oven of 400 F. for 15 minutes. Remove and set aside. 2 medium onions halved and sliced 4 peeled carrots, sliced 4 celery stalks, sliced 3 garlic cloves, chopped oil 1/2 teaspoon pepper 1 teaspoon Kosher salt 1/4 cup tomato paste 2 bay leaves 1 (28 ounce) can whole peeled tomatoes 4 cups low-sodium beef broth 1 cup dry red wine Add light olive oil to Dutch Oven, on medium heat. Add the onions, carrots, celery and garlic, stirring occasionally until slightly tender. Add pepper and salt, then add the tomato paste and bay leaves. Stir to combine. Add the can of whole peeled tomatoes and smash them. Next add the low-sodium beef stock, red wine and bring to a boil. Add the Short Ribs and reduce some of the stock.Cover and bake in preheated oven at 300 F. for 3 to 3 1/2 hours. Remove from oven halfway through, stirring and turning short ribs. Also spoon off the grease that is on the surface. Cover and place back in oven for remainder of time. Remove the bay leaves. Serve over mash potatoes and ENJOY LIKE AND SUBSCRIBE IF YOU LIKED THIS VIDEO! THANK YOU!