4-5 lbs grass fed short ribs
1 organic onion diced
3 carrots chopped
3 celery stalks chopped
3 cloves garlic chopped
2 cups red wine
2 cups beef stock
fresh rosemary, thyme, bay leaves and whole black peppercorns
Preheat oven to 325 degrees.
In a large oven safe pot or preferably cast iron french oven, saute onion, garlic, celery, and carrots in bacon fat until onion carmelizes.
Add and sweat tomato paste for about 2 min. Fold tomato paste into onion mixture.
Let mixture cook another 2-3 minutes.
Add red wine to pot and deglaze, scooping up any brown bits.
Place short ribs in pot and add beef stock, fresh herbs, peppercorns and bay leaves.
Cover, and place in preheated oven. Braise for 3-3 1/2 hours, turning short ribs every 30 minutes.
Remove from oven and strain braising liquid to make a sauce.
Serve with oven roasted asparagus (brussel sprouts work as well) and bacon.