90+ Cellars Lot 26 Barolo Braised Short Ribs

Preheat oven to 325F. Pat short ribs dry and season all sides with salt and pepper. In a dutch oven on medium high heat add olive oil. Once heated, sear the short ribs on all sides (2-3 minutes per side). Remove from pot and set aside. Over medium heat add onion, celery and carrot. Season with salt and pepper. Cook for 6 minutes until browned. Add garlic, cook an additional 2 minutes. Add flour and tomato paste. Stir, cook until tomato paste no longer has a bright red color. Add 1.5 C of beef broth and a bottle of 90+ cellars lot 26 Barolo. Add the short ribs back in and bring to a simmer. Once at a simmer add in herbs and bay leaves. Cover and let simmer on the stove top for 30 minutes. Place in the oven with the cover on and cook for 2.5-3 hours. Return the pot back to the stove. Remove short ribs and keep covered until ready to serve. You can use the remaining liquid from the short ribs to make a red wine gravy. Remove any remaining vegetables and herbs. Simmer over med-low for 5-10 minutes or until thickened. Serve with mashed potatoes, garnish with chives and enjoy.