Braised Short Ribs

These short ribs were literally falling off the bones!!! The blend of red wine (I used cab), beef broth, onions, celery and carrots made the perfect combo for these super tender and flavorful short ribs. I served mine with mashed potatoes and Parmesan roasted green beans. Check out the reel on instagram!
Tip:  I used a food processor to chop by carrots and onions up.  I started with the onions and celery, removed them, then did the carrots since they are harder to chop.  My mixture was extremely fine but it made the gravy a tad bit thicker and I snuck veggies in on my kids lol.
If you want to see your veggies, chop them by hand.

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Braised Short Ribs
4 whole short ribs (cut in half)
2 yellow onions (chopped finely)
3 whole carrots (chopped finely)
1 head of garlic (chopped)
3 sprigs of thyme
1 Bunch of celery (hearts only, chopped finely)
1 cup of dry, red wine (I used cabernet sauvignon)
4 cups of beef broth
1 cup of flour
Salt (to taste)
Pepper (to taste)
Rosemary (to taste)
Badia Complete Seasoning (to taste)
Slap Ya Mama Seasoning (to taste)
Chef Paul Prudhomme Magic Seasoning Blend (to taste)
Onion Powder (to taste)
6 tablespoons of olive oil
 
Directions

1. Preheat the oven to 350.
2. Rinse the short ribs, pat dry and season with dry seasonings.
3. In a bowl, add the short ribs and a cup of flour and coat well. Set aside.
4.  Using a cast aluminum roaster, on medium high heat, add 3 tablespoons of oil.
5. Add onions, celery and carrots and cook 2-3 minutes or until soft.
6. Then add garlic to softened veggie mixture and cook 2-3 more minutes.
7. Remove the sautéed veggies and set them aside.
8. Add the remaining olive oil to the same roaster.
9. Add the short ribs and sear on each side for 45 seconds or until browned and slightly crispy in appearance.
10. Remove the browned short ribs from the roaster and set them aside.
11. Add the wine to the roaster and stir to deglaze all of the residue left behind from the veggies and seared short ribs (this is the good stuff!).
12. Bring this to a boil for about 10 mins and pour in about half of the beef broth.
13. Taste the broth and season to taste.
14. Add back the short ribs, sautéed veggies.  Add the sprigs of thyme.
15. Add the remaining beef broth and use a spoon to baste the broth mixture over all of the short ribs.
16. Cover and bake in the oven for 2 hours.
17. Reduce the oven heat to 325 and bake for 20-30 more minutes.
18. Meat should be tender and falling off the bone.
19. Remove from the oven and allow to stand for 10 minutes or so.
20. Serve over mashed potatoes or with warm rice! Enjoy!