BRAISED BEEF SHORT RIBS serves 6

6 pounds beef short ribs trimmed
Course salt and freshly ground black pepper
4 Tbsp. vegetable oil
3 carrots cut into 2 inch pieces
3 stalks celery cut into 2 inch pieces
2 onions quartered or coarsly chopped
2 shallots, peeled and quartered
2 Tbsp. tomato paste
1/4 cup. flour
1/2 cup ruby port wine or sherry wine
3 to 4 cups full bodies red wine such as Cabernet Sauvignon or Merlot
2 springs rosemary
12 sprigs fresh parsley
8 sprigs fresh thyme'
2 bay leaves
4 cloves garlic smashed but left whole
4 cups canned or homemade beef broth
1 Tbsp. brown sugar

METHOD: Preheat oven to 350 Make a bouquet garni by bunching the parsley, thyme, rosemary and bay leaves together and tying with kitchen string OR lay the bundle in cheesecloth then tie.

Heat oil in heavy Dutch Oven over medium/high heat. Dry short ribs with paper towels and season with salt and pepper.

Brown the ribs on all sides til a crust forms. Remove an d set aside.
To the Dutch oven, add the carrots, celery, onions and shallots for about 8 minutes or til golden brown. Add tomato paste and flour, mix in and cook another 2 minutes.
Return the short ribs to the pot and deglaze with the Port and red wine. Cook til reduced for about 3 minutes then add the bouquet garni, garlic, brown sugar and beef broth. Bring to a boil, cover and transfer to the preheated oven. Cook til meat is fork-tender about 2 1/2 to 3 hours.

Transfer the short ribs to a large platter. Strain the gravy through a fine sieve into a small bowl. Adjust seasoning to taste and spoon the gravy over the ribs and mashed potatoes.