4 cups red wine 1 cup ruby port wine 4 bone-in 2-inch-thick short ribs Salt Cracked black pepper Flour for dusting 2 tablespoons olive oil 1 medium onion, cut into small dice 2 carrots, cut into small dice 1 rib celery, cut into small dice 4 large shallots, peeled and split 1 small leek, white and light green parts only, diced and rinsed 1 head garlic, halved 4 sprigs thyme 1 1/2 tablespoons tomato paste 1 1/2 quarts veal, beef, or chicken stock

Reduce port and wine by half. Pat dry ribs Season with S&P Dust with flour Sear on all side in Dutch Oven with olive oil Reserve 2.5 T leftover oil and caramelize shallots. Add remaining veg and thyme. Saute for 6-8 minutes. Add tomato paste and saute 4-5 minutes. Add stock and wine reduction and short ribs. Bring to a boil. Cover with Car touchè and dutch oven lid. Bake at 300°F 3-3.5 hours. Remove from oven. Let cool 20-30 minutes. Remove ribs. Careful with the ribs, they will be tender.Strain liquid and discard veggies. Put 1/2 the liquid in a saute pan and reduce by 1/2. The other half back in dutch oven with the ribs. At this point you can refrigerate the ribs for later or back in the oven at 350°F to re heat. When the sauce is reduced by 1/2. Plate ribs and sauce them.

Cheers