This recipe was created when this conversation with my husband occurred:
Me: What do you want for dinner tonight?
Me: Really. That doesn't help...what kind of meat?
Husband: Just Meat.
What happened was I decided to do just that. Make him some meat. No sides. No Salads. Just Meat. My Plan backfired. He loved it and didn't even miss the side dishes and really did think this meal was complete.
I ended up making a salad for me.
In a large heavy bottomed cast iron dutch oven, add 2 Tbsp of Canola oil and Brown your seasoned (salt & pepper) short ribs (I had about 10 Large pieces) over medium high heat. Make sure you brown on all sides.
Brown the short ribs in batches making sure not to overcrowd the pot. Set these aside in a bowl for now.
In the same pot add 2 Large Chopped Onions, 2 Chopped Carrots, 2 Chopped Celery Stalks. Continue cooking the Vegetables over medium high heat. Adding some seasoning as well.
Once the Onions start to brown add 3 Minced Cloves of Garlic, 3 Tbsp Flour and 1 Tbsp of Tomato Paste. Stir until well combined and heated through (about 3-5 Minutes). Stir Constantly.
Add about 1 Whole 750ml bottle of red wine. I used a Cab. Sauv.
Bring the wine to a boil then lower the heat to medium-low. Add back the short ribs along with any juices in the bowl. Allow this to simmer for about 25 Minutes uncovered until the wine reduces by half.
Add your fresh herbs (Thyme, Parsley, Oregano, Rosemary). I added about 3-4 Sprigs of each plus a handful of the parsley. Add 1 Whole head of garlic, tops sliced off and 4 Cups low sodium chicken stock. Bring to a boil then place whole pot in a 350F oven for about 2 1/2 hours or until ribs are tender and falling off the bone.
There you have it! MEAT!
The sauce is especially good the next day once you spoon off the hardened fat and heat up with some more seasoning. I ate the meat over rice with some sauteed spinach and the sauce drizzled all over. Delish!