Short Ribs Barefoot Contessa Style - cooking recipe

Ingredients

9 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (2 onions)
1 cup large-diced celery
1 cup carrot, peeled and large-diced
3 garlic cloves, finely chopped
3 tablespoons tomato paste
0.5 (750 ml) bottle Burgundy wine (such as Cab) or (750 ml) bottle dry red wine (such as Cab)
fresh rosemary sprig
fresh thyme sprig
1 cup mushroom, halved
4 cups beef stock
1 tablespoon brown sugar

Preparation

Preheat the oven to 400 degrees F.
Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
Reduce the oven temperature to 300 degrees F.
Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
Add the garlic and cook for another 2 minutes.
Add the 3 tablespoons of tomato paste. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes.
Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine or put in cheesecloth, add to pot.
Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar.
Bring to a simmer over high heat.
Cover the Dutch oven and bake in oven for 2 hours or until the meat is very tender.
Carefully remove the short ribs from the pot and set aside.
Discard the herbs and skim the excess fat.
Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
Put the ribs back into the pot and heat through.