Ingredients

3 1/2 pounds short ribs, preferably bone-in, local beyond organic farm raised and grass-fed
3 Tbsp olive oil
1 cup onion, diced
4 garlic cloves, minced
1/2 cup red wine
2 cups organic beef stock
2 Tbsp tomato paste
1/2 tsp dried thyme
optional: 12 ounces mushrooms, cleaned and quartered
optional: fresh Italian parsley

Directions

Allow short ribs to come to room temperature before cooking.

Preheat oven to 325 degrees.

Heat the olive oil in the Dutch oven over high heat. Sear all sides of short ribs until browned. Remove from pot.

Add onion and garlic to the pan and saut. until lightly browned. Add wine and cook until reduced by half. Add beef stock, tomato paste, and thyme. Stir well and bring to a boil.

Return the short ribs to the Dutch oven, cover and place in the preheated oven. Braise for 2 1/2 to 3 hours or until beef is fork tender.

If using mushrooms, add to Dutch oven with about 30 minutes left to cook.

Serve with mashed potatoes or cauliflower mash, sweet potato mash or roasted winter squash. Recipe easily adapted for a slow cooker. Double the recipe for extra sauce. Delicious with polenta or pasta.

Recipe submitted by Florida Field to Forks.  They offer organic farm fresh food all year long including fresh produce, grass-fed beef, chicken, seafood, dairy and more.