Númenórean Red Wine Braised Beef Short Ribs

Red Wine Braised Beef Short Ribs (boneless) with Mashed Potatoes.

1.5 lbs pack of Short Ribs (boneless or boned)

Salt/Pepper, to taste

1 to 2 tablespoons Olive Oil

1 cup Onion, chopped

2 to 4 cloves of Garlic, minced (to taste)

1 to 2 cups Beef Stock or Broth

1/2 to 1 cup Red Wine

2 tablespoons of Tomato Paste

1 Sprig of Thyme or Basil, fresh ( or 2 teaspoons of dried)

2 Bay Leaves

Pot-searing the meat

Heat (cast iron) pot with some 1 tablespoon of oil on medium-high heat. Salt and pepper the ribs. Pot sear the ribs 2 to 3 minutes on both sides (browning each side but not cooking them all the way though), add more oil to the pot if needed. Remove from pot. Add in diced onion and sautee 2 to 3 minutes, then add in the garlic and cook another minute. Add the stock/broth, tomato paste and wine - stirring well. Add in thyme/basil and bay leaves. Return meat to the pot and try to get them all covered as much as possible.

Bring to a boil and cook 5 to 10 minutes. Reduce heat to low, cover the pot and let cook 2 to 4 hours until the meat is fork tender (falling apart). 

*The sauce should thicken on it's own but if it doesn't stir in more tomato paste until desired consistency. 

Serve with mashed potatoes or over pasta.

*Rangers: this can be made over campfire