Red Wine Braised Short Ribs

1: Preheat the oven to 325°F.

2: Season the short ribs with salt and dip each rib in flour, coating each side and shaking off the excess.

3: In a large Dutch oven or oven-safe pot, heat ghee over medium-high heat. Brown the short ribs on all sides.

4: Remove the browned short ribs and set them aside.

5: In the same pot, add chopped onion and carrots. Sauté until softened.

6: Add minced garlic and cook for an additional minute.

7: Pour in the red wine, scraping the bottom of the pot to release any browned bits.

8: Stir in beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the browned short ribs to the pot. The liquid should cover the ribs; if not, add broth.

9: Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours or until the short ribs are fork-tender.

10: Once done, remove the pot from the oven. Discard thyme sprigs and bay leaves. Skim off excess fat if needed.

11: Serve the short ribs over mashed potatoes with the juices and veggies on top.