olive oil
4 pounds beef short ribs
Salt and freshly ground pepper
1 large onion, coarsely chopped
3 carrot, chopped
4 cloves garlic, sliced
2 celery ribs, chopped
2 tablespoon tomato paste
1 cup dry red wine
2 cups low-sodium beef stock
1 (15-ounce) can diced tomatoes
2 thyme sprigs or ½ teas ground
¼ tea gigi hot & sassy


Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.

Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.

Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and sauté until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and hot & sassy. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.

Once the ribs are tender, Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs with mashed potatoes if desired