Red Wine Braised Shortribs

Ingredients

4 lb. bone-in short ribs
Salt and pepper
4 tbs. olive oil
2 small onions, peeled, sliced
2 carrots, peeled and coarsely chopped
2 celery stalks, chopped
2 inch piece fresh ginger, peeled, sliced thinly
2 garlic cloves, peeled and chopped
1 stalk lemongrass
1 1/2 c. red wine, pinot noir
14 oz. can diced tomatoes with juice
2 tbs. brown sugar
2 tbs. parsley, chopped
3 tbs. tomato paste
3 c. beef stock
1 sprig fresh sage

Instructions

1. Preheat the oven to 350° F.
2. Heat olive oil in 5 quart sauté or casserole pan over high heat.
3. Lay the short ribs out on a clean work surface and season all sides with salt and pepper.
4. When oil is almost smoking, add ribs and let sear on high heat, 5 minutes per side or until well browned. Use tongs to rotate the ribs.
5. Once browned on all sides, remove ribs with tongs and place on a baking tray.
6. Add onions, carrots, celery, ginger, and garlic to the same pan.