Cooking with a hearty wine like Bordeaux leaves you with a velvety and flavorful sauce. I highly suggest you pair your dinner with what you cook with. Serve on top of creamy mashed potatoes and enjoy to your heart’s content.
Ingredients
4 pounds Beef Short Ribs, about 6 large short ribs
Kosher Salt and Ground Black Pepper, for seasoning
2 tablespoons Olive Oil
2 tablespoons Butter
1 whole Onion, chopped
3-4 whole Carrots, peeled and sliced on bias
6 whole Garlic Cloves, minced
2 tablespoons Tomato Paste
1 can {14.5 ounces} Diced Tomatoes
1 cup Red Wine
2 cups Beef Stock
2 whole Bay Leaves
1 package {8 ounces} Baby Bella Mushrooms, sliced
1 tablespoon Cornstarch
2 tablespoons Cold Water
Parsley, chopped for garnish
Directions
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