SHORT RIBS IN RED WINE & HERB SAUCE

Perfect for a cold winter day! 

• 3/4 cup Dry Red Wine (Cabernet, Merlot, or Pinot)
• 3/4 cup Beef Broth
• 1.5 tbsp Tomato Paste
• 2 cloves Garlic, minced
• 3/4 tsp Dried Thyme or Rosemary
• Salt to taste
• 1/2 tsp Black Pepper
• Carrots and Celery (optional)

1. Preheat oven to 300°F. In a medium size bowl mix together all sauce ingredients.
2. Wash and pat dry Short Ribs with a paper towel. Place them in a 13 X 9 baking dish and season them generously with salt and pepper.
3. Pour sauce over Short Ribs turning them once or twice to evenly coat. Cover with aluminum foil and place in preheated oven.
4. Cook Short Ribs for 2 ½ hours, (at the 1 hr. mark add the vegetables) remove foil and continue to cook for 20-30 minutes. Beef should be tender and easily separate from bones.