RECIPE!Ingredients:4 lbs of short ribssalt and pepper2 Tbsp. of oil1 1/2 cups of chopped onions1 cup of chopped carrots1 cup of chopped celery2 cups of red wine2 Tbsp. of chopped garlic2 sprigs of fresh rosemary2 Tbsp. of tomato paste2 cups of beef broth28 oz can of tomatoes1 dried bay leafparsley for garnishgrated Pecorino Romano Directions:Salt and pepper your short ribs. In a large, heavy bottomed pot, brown the short ribs in oil. Remove and set aside. In the same pot, add the chopped onions, carrots and celery. Cook until onions are translucent. Add the red wine, cook until some of the alcohol has burned off. Add the garlic, rosemary, tomato paste, beef broth, canned tomatoes and bay leaf. Return the browned short ribs, bring to a boil. Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender. Transfer the meat to a separate bowl, remove the bones and pull apart the meat, return to the pot. Give it a stir so all the meat is coated in the sauce. Keep warm until ready to serve. Serve with pasta or over mashed potatoes. Enjoy! All Tasty music provided by Audio Network and Warner Chappell Inc. Used with permission