Ingredients

• Short Ribs
• 3 Carrots – chopped
• 3 Celery Stalks – chopped
• 1 Yellow or White Onion – diced
• 5 Cloves of Garlic – minced
• 2 tbsp Tomato Paste
• Rosemary
• Thyme
• 2 tbsp of Balsamic Vinegar
• 1 tbsp of Worcestershire
• 2 cups of Red Wine
• 2 cups of Beef Broth
• ¼ cup of apple cider

Recipe

1. Start by searing the short ribs on all sides then remove them from the pan
2. In the same pan, sauté the chopped carrots and chopped celery stalks until semi-soft
3. Add in the chopped onion and sautee until translucent
4. Add in the garlic and cook until fragrant
5. Add in the tomato paste, salt, pepper, rosemary, and thyme, then cook for a few minutes
6. Add the balsamic vinegar, Worcestershire, red wine, beef broth, and apple cider and stir to mix
7. Put the lid on your pot and put it in the oven at 325° for 2.5-3 hours
8. Serve over mashed potatoes or polenta