Braised Beef Short Ribs in Red Wine Sauce -

The first step is to sprinkle the short ribs with salt and black pepper and all-purpose flour and tap off the excess flour ( flour is optional).
Then, on your large cast iron dutch oven, on medium-high heat, drizzle one tablespoon of oil, sear the meat until caramelized with a good crust on all sides. Transfer the short ribs to a tray.
In the same pot, on medium-low heat, add unsalted butter and saute the mushrooms and onions for 3-4 minutes. Then, add garlic, rosemary, thyme, and tomato puree, add red wine, and stir often. Make sure to cook out the tomato puree for about 2 minutes to reduce tartness.
Next, add the beef stock, stir to combine. Bring to a boil and place in the short ribs—Bring heat to medium-low, cover, and cook for 3 hours or until the ribs are fall off the bone tender. Add water if needed.
Spoon out some of the excess fats on the surface of the sauce and discard. Check if it need some salt to your taste.
Serve Short Ribs over Creamy Mashed Potatoes and drizzle some of the fantastic gravy with onions and mushrooms. The meat came out heavenly delicious!

Braised Beef Short Ribs in Red Wine Sauce