Braised Short Ribs

This kind of seemed like a Fall dinner menu, but today kind of felt like a Fall day!?

Hasn't this been the strangest summer (weather-wise)? Tonight's dinner was warm an hearty, and I think It would be great in a crock pot (but I refuse to pull mine out yet).

Hope you enjoy! :-)

boneless beef short ribs, about 3 lbs (or 6 pieces)

sea salt & pepper

1 T olive oil

1/2 onion, finely chopped

2 cloves garlic

1 celery stalk, finely chopped

1 small carrot, grated

1/4 C tomato sauce, canned low sodium, organic

1/4 C red wine

1 tsp. thyme

1 bay leaf

1/4 C fresh parsley, chopped

water

Season beef with some salt and pepper. Heat olive oil in a pot. When oil is hot, sear short ribs on all sides until really brown, about 5 minutes. Remove ribs and set aside. Add a little more oil to pot and saute garlic and onions. Add celery and carrots. Saute for about 3-5 minutes. Add wine and tomato sauce, scraping sides. Add thyme and bay leaf to sauce. Sauce will be a bit thick. Add short ribs back to pot and add water (just enough to cover about 3/4 ribs...about 1 C). Sprinkle with chopped parsley, cover, and simmer for about 2 hours (turn beef over about half way through cooking time).

We served this with some sliced baked yams and sauteed kale. Enjoy!