Braised short ribs

Tools:

• Dutch oven
• Wooden spoon
• Bowls

Ingredients:

• 4 meaty beef short ribs
• 2 carrots
• 2 stalks of celery 
• 1/2 of a large yellow onion cut into a medium dice
• 2 green onion cut in half with whites separated from the green. Thinly dice green and set aside for garnish
• 2 bay leaves 
• 1-2 tbsp of Worcestershire sauce 
• A few dashes of Maggie sauce
• 1/2-1 cup of red wine
• 1 32 oz carton of chicken or beef stock 
• Seasonings of your choice

Directions:

1. Chop all veggies, place in bowl, & set aside.
2. Clean & pat dry your short ribs & place in a bowl.
3. Season short ribs to your liking & add W sauce and Maggie sauce. Cover and place in fridge for at lease an hour.
4. Preheat oven to 350°
5. Add olive oil to your Dutch oven and once hot sear short ribs on all sides then remove from pot
6. Add vegetables to pot and sauté for a couple of min. Slowly add broth scraping the bottom of the pan as you go. Be sure to get as much of the brown bits up as possible as that equals flavor. 
7. Add short ribs back to the pot along with bay leaves and the rest of your broth. Add your wine and bring to a boil uncovered.
8. Once boiling. Place lid on pot and put in center of oven for 1 hour. Turn and bake for another hour covered 
9. Turn oven up to 400º and bake for another half hour covered
10. Once meat is tender and falling off of the bone it is ready to eat!
11. Serve with mashed potatoes, grits, polenta, or mac & cheese and veggies for a complete meal!