Cabernet braised short ribs
8 short ribs
1 cup celery, diced
1 cup carrots, diced
1 onion, diced
1 cup fresh mushrooms, sliced
salt and pepper
1 tablespoon minced garlic
1 tablespoon Italians seasoning
1 bay leaf
2 cups cabernet or dry red wine
2 cups beef broth
Mix the above together and cover, marinate overnight.
Remove ribs from marinate and save the marinate for later
Salt and pepper the ribs and flour them.
Heat 2 tables oil in an oven proof skillet. Brown the ribs and remove for skillet.
Add the vegatables and marinade to skillet and bring to a boil.
Add 2 tablspoons tomato paste. stir and return the ribs back to the pan.
Cover and bake at 350 for 2.5 hours.
Serve over mashed potatoes.