Italian Short Ribs

Start by preheating your oven to 350°. Then season your short ribs with kosher salt and pepper and if you have some smoked salt on hand, use that by all means, this one from Frontier is one of my favorites for beef dishes, adds a smoky flavor and depth that is amazing.

Heat oil in a large Dutch oven (5-6 qt ideal) over medium-high heat. You don't want to steam the meat, you want to brown it. Once your oil is hot, working in a couple of batches (don't overcrowd the pot); brown your short ribs on all sides, about 4 minutes per side. Transfer browned short ribs to plate. Pour off all but about 3 tablespoons of the drippings from the pot.

Add onions, leek, carrots and celery to pot and cook over medium-high heat, stirring often until veggies are browned, about 5 minutes.

Add flour (substitute GF flour if making GF, I like Bob's Red Mill 1 to 1 Gluten Free and your tomato paste; stirring constantly, cook until well combined, about 2-3 minutes.

Pour in wine, making sure you stir to get all the browned bits off the bottom of the pan (that's where your flavor is!) I think it was Ina Garten who I heard say to always a good wine when you are cooking, one that you would buy to drink, so keep that in mind! Cabernet Sauvignon is the recommended wine, but another hearty red wine would probably taste just fine too.

Return the short ribs to the pot; along with any accumulated juices. Bring to a boil; lower heart to medium or low and simmer until wine is reduced by about half, around 25 minutes. Add herbs and garlic to the pot, tucking into the meat and stock.

Stir in beef stock, bring to boil, cover and transfer to oven. Store-bought is fine, but buy a good brand like homemade is even better!

Cook until short ribs are tender, check at 2 hours and if not falling off the bone, then cook another 30-60 minutes until warmed through, if necessary add a little more beef broth before warming, just a cup or so, so as not to dilute your amazing sauce. Remove short ribs to platter or large shallow bowl. Strain sauce from pot into a container.

If any fat rises to the surface of the gravy/sauce, spoon off and discard. Season sauce if needed with salt and pepper. In shallow bowls or dinner plates, place several short ribs on top of mashed potatoes spooning the gravy over it all. Serve with a crisp Caesar salad and some crusty bread for a delicious and simple meal.