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Ingredients:
3 Tbs. olive oil
3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
Kosher salt and freshly ground pepper, to taste
2 celery stalks
2 carrots
1 medium onion ( I like to use a Spanish one)
2 or 3 garlic cloves
1 can tomato paste
3 bay leafs
1/2 bottle of Cabernet
Season beef with salt and pepper and sear all sides in cast iron Dutch oven and remove.
Purée garlic, celery, carrots, and onion. Add salt and put in the bottom of the Dutch oven. Cook for 2-3 minutes, scrape off the bottom and do it again. Add tomato paste and cook for another couple of minutes. Next add red wine and scrape the bottom clean.
Add water to cover the rest of the meat and put in the oven at 350 for 4 hours. Serve over rice.
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