Braised Beef Short Ribs

Ingredients

• 5 lbs Beef Short Ribs
• 1 cup Flour
• 1 tbsp Salt
• 1 tsp Pepper
• 1 tbsp Garlic, (granulated)
• ½ cup Olive Oil
• 2 ea Onions, (1 inch dice)
• 2 ea large Carrots, (1/2 inch slice)
• 4.5 oz Tomato Paste
• 2 ea Celery Stalks, (1 inch dice)
• 1 lb Mushrooms, (1/4rd)
• 4 cups Red Wine
• 3 ea McCormick Brown Gravy, (prepared)
• 1 /2 tbsp Rosemary, (chopped)
• 1 ½ tbsp Thyme, (dry)
• 2 tsp Salt
• 1 tsp Pepper
• 1 cup Marinara

DIRECTIONS

1. Mix the cup of flour with 1 tbsp salt, 1 tsp pepper and 1 tbsp granulated garlic
2. Coat the short ribs with the flour and brown them on high heat in the oil on the stove for 2-3 minutes on each side or until a golden brown
3. Remove the beef, add the vegetables and cook for another 2-3 minutes, add the wine and gravy to the pan with 2 tsp salt, 1 tsp pepper as well as the thyme and rosemary
4. Reduce the heat to low, cover the pan and cook for 3 ½-4 hours
5. Once the ribs are fall off the bone tender, cut them up, add them back to the sauce with the marinara sauce and simmer on low until a thick consistency
6. Serve over pasta or rice