Red Wine Short Ribs

Ingredients

• 6 pounds beef short ribs 
• 14.5 oz canned tomatoes diced italian-style canned
• 2  carrots coarsely chopped
• 2 rib celery coarsely chopped
• 1 cup chicken broth 
• 2 cups cooking wine dry red
• 6  garlic cloves pressed
• 0.5 teaspoon kosher salt 
• 1  onion coarsely chopped
• 1  oregano sprig fresh
• 0.5 teaspoon pepper freshly ground
• 1  rosemary sprig fresh
• 1  thyme sprig fresh

Equipment

• bowl
• oven
• sieve
• aluminum foil
• measuring cup
• dutch oven

Directions

1. Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned.
2. Remove ribs to a large bowl, and drain Dutch oven.
3. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
4. Bake at 350 for 3 1/2 to 4 hours or until ribs are very tender.
5. Remove ribs and herbs. Discard herbs; keep ribs warm.
6. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl.
7. Pour gravy into an 8-cup glass measuring cup.
8. Let stand 30 minutes, and skim fat from gravy.
9. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened.
10. Serve gravy over short ribs.