Cabernet Braised Short Ribs

Cabernet Sauvignon Braised Short Ribs

5 lbs bone-in beef short ribs, cut crosswise into 2” pieces - Try to purchase lean, high-quality ribs
Salt and black pepper
3 T olive oil
3 medium onions - chopped
3 medium carrots – peeled and chopped
3 T flour
2 T tomato paste
1 bottle dry red wine
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 dried bay leaves
1 head of garlic - halved crosswise
4 cups low sodium beef broth
Mashed potatoes

Season short ribs with salt and pepper. Heat oil in a large cook pot over medium-high heat. Brown short ribs on all sides. This will take a couple batches to complete. Transfer the browned short ribs to a crock pot. Pour off all but 3 T drippings from the pot.
Add onions and carrots to the stock pot and cook over medium heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly until well combined and deep red, about 3 minutes. Stir in wine (yes – a whole bottle!), followed by the broth. Bring to a boil and then pour over top of ribs in the crock pot. Add herbs and garlic.
Cook until short ribs are tender, usually 8 hours in your crock pot. Spoon fat from surface of sauce and discard. Season sauce to taste and with salt and pepper. Serve short ribs and sauce in shallow bowls over mashed potatoes.