Red Wine & Tomato Braised Short Ribs (Recipe)

Sunday dinner is a tradition and routine for many households. For me, Sundays are usually my best days for slow cooking. This almost always occurs after I visit my local farmer's market in the morning, and I've been inspired by the fresh offerings of seasonal fruits, vegetables and proteins. I really enjoy hearty stews for sunday dinner and I always hope to have enough leftovers for my lunch the next day.

This is a somewhat simplified slow braise, without the pre-browning of meats, and falls more in line with a one-pot meal. I like to use grass-fed, pasture-raised short rib, as it makes me feel better about what I'm eating and I find the taste is cleaner with a rich, beefy flavor.

Here's what you'll need:
2 lbs. of short rib (I prefer bone in), cut into 3-inch chunks
1 small onion, chopped into a medium dice
1 large yukon gold potato, cut into 1.5-inch chunks
2 medium carrots, cut into 1.5-inch chunks
16 oz. tomato sauce
1 cup red wine of your choice
1/4 cup Worcestershire sauce
1/8 cup dijon mustard
1 loose heaping tbsp. dark brown sugar
1 tsp. salt
1 tsp. black pepper
1/2 tsp. baking soda (optional: this ingredient helps reduce the acid from the tomatoes & wine)
1 green onion, sliced thin (optional)
1/4 bunch chopped parsley (optional)

Here's what you'll do:
- Add the tomato sauce, wine, Worcestershire, mustard, dark brown sugar, salt, and pepper into a large dutch oven or stewing pot (5-6 quart) and whisk all together.
- Add the onions and meat. If not enough liquid to mostly cover, add some water until just covered.
- Turn heat to high, bring to a boil, then reduce heat to a simmer, cover and forget about it for 2 hours and 45 minutes.
- After 2 hours and 45 minutes, test the meat by squeezing a piece with tongs. If it's very soft, just before the point of falling apart, it's ready. (If it's still fairly firm, cook for another 10-15 minutes or until it reaches the desired tenderness.) Removed meat from the braising liquid onto a plate and set aside.
- Turn the heat back to high and let the braising liquid reduce for 10-15 minutes. If the liquid is already fairly thick, skip this step.
- Add the carrots, potatoes and baking soda (optional) and cook over medium heat for 8-10 minutes, uncovered, until vegetables are fork tender.
- Give the pot a stir, taste the braising liquid and add more sugar (if too acidic), salt and/or pepper to taste. You may also add any optional herbs at this point, such as chopped parsley and/or green onions.
- Add the meat back to the pot, gently stir to combine and serve hot.
- Enjoy with a biscuit, over cooked pasta, rice or on its own!