They say that the way to a mans heart is through his stomach.  If that is true, this recipe is just what you need and it’s in perfect time for Valentine’s Day! I pair these short ribs with whipped potatoes and a side salad of mixed greens, feta and tomato. The meat is fall of the bone tender and the gravy is rich so you don’t need much else.

Braised short ribs 

  • 1.5 lbs beef short ribs, on the bone
  • 1 shallot, thinly sliced
  • 1 C sliced mushrooms 
  • 3/4 C chopped carrots
  • 1 garlic clove, minced 
  • 1 C dry red wine
  • 2 C beef broth 
  • 1 C diced tomatoes 
  • 1 TB dijon mustard 
  • 1/2 TB worcester 
  • 2 bay leafs 
  • Salt/ pepper to taste
  • 2 TB corn starch or flour

Heat 2 TB olive oil in a dutch  oven; make sure your oil is hot so your meat sears. Generously season meat, on all sides, with salt and pepper and brown in oil. Remove meat from dutch oven and add shallot and carrot to pan, sauté 5-7 minutes until soft. Add garlic and mushrooms, sauté 2-3 more mins.  Pour in wine, broth, mustard, worcester and tomatoes; bring to a boil then reduce heat to a simmer. Return meat to broth mixture, add bay leaf and cover; simmer 2-2.5 hrs until meat is fork tender. Stir occasionally, remove meat when tender. Thicken gravy with corn starch and serve over meat. Enjoy!