2 Tbl olive oil
3lbs meaty short ribs
Salt and pepper
2 large onion, sliced
2 carrots, diced
1 celery stalk, diced
8 oz sliced mushrooms
1 Tbl tomato paste
1 tsp minced garlic
1 cup grape juice
2 cups beef stock
2 Tbl brown mustard
Preheat oven to 300 degrees. Season ribs with salt and pepper. Heat oil in large oven proof pot. Add ribs in batches not to crowd the pan and cook until browned on all sides. Transfer ribs to platter and set aside.
Add onion, carrots, celery and mushrooms to pot; cook for 3-4 minutes. Add tomato paste and garlic and cook 1 minute more.
Add grape juice and simmer, scraping up the browned bits from the bottom of the pan. Add beef broth and the mustard. Set ribs back in pot. Cover tightly and place in heated oven. Bake for 3 hours or until ribs are tender.
Remove ribs and strain liquid. Place the strained liquid back in the pan; cook over high heat until reduced by 1/3. Return meat to the pan and cook for 5 minutes to heat through.
Delicious served with mashed potatoes.
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