(Full recipe below ⬇️)Ingredients:@mccormickspice :Black pepperGranulated GarlicBrown sugarCumin Chili Powder3 tablespoons EVOO2 medium onions, chopped3 medium carrots, peeled, chopped2 celery stalks, chopped3 tablespoons all-purpose flour1 tablespoon tomato paste1 cup dry red wine (preferably Cabernet Sauvignon) by @apothicwine flat-leaf parsleysprigs thymesprigs oreganosprigs rosemaryfresh or dried bay leaves2 cups low-salt beef stock @swansonbroths Instructions:Step 1Preheat oven to 350°. Season short ribs to taste and Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.Step 2Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.Step 3Cook until short ribs are tender, 2–21⁄2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste. Serve in shallow bowls over mashed potatoes with sauce spooned over.#Beefshortribs #Comfort #Wine #Dutchoven #Ragu #Mash #EasyRecipes