LeGourmetTV Is Now Glen & Friends Cooking!Slow braising in red wine and fresh herbs, gives these beef ribs a distinctive flavour and a buttery soft texture!Ingredients:5 pounds bone-in beef short ribs, cut crosswise into 2" pieces3 tablespoons Olive oil3 medium onions, chopped3 medium carrots, chopped2 celery stalks, chopped3 tablespoons AP flour1 tablespoon tomato paste1 750-ml bottle dry red wine10 sprigs flat-leaf parsley8 sprigs thyme4 sprigs oregano2 sprigs rosemary2 bay leaves1 head of garlic, halved crosswise2 cups low-salt beef stockMethod:Preheat oven to 350°F. Heat oil in a large Dutch oven over medium-high heat. Season short ribs with salt and pepper. 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. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 1-2 minutes. Add flour and tomato paste then cook, stirring constantly, until well combined about 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 herbs to pot along with garlic. Stir in stock. Cover, and transfer to oven. Cook until short ribs are tender, 2--2 1/2 hours. - Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.Subscribe to our channel: https://www.youtube.com/user/legourmettvWebsite: http://www.legourmet.tvTwitter: https://twitter.com/LeGourmetTVFB: https://www.facebook.com/legourmettvInsta: http://instagram.com/legourmettvMaking Hong Kong Egg Tarts: http://youtu.be/gUdoYeG9kUA?list=UUsU15yvILBmnHPeAf4SFVaQ-~-~~-~~~-~~-~-Please watch: "