This recipe was created by Kenny Polcari and shared on his financial blog, Morning Thoughts.

Braised Beef Short Ribs 

Begin with 6 / 8 beef short ribs.  season with s&p and then brown in a frying pan with a bit of Olive oil.  Make sure to brown all sides being careful not to burn the meat.  After you have browned them - place them in a large/deep baking pan.  Lining them up on their sides. 
 
Next -  large Chop - 2 lg White Spanish Onions, 1 bunch of celery stalk, 1 bag of carrots.  Smash 4 /5 cloves of garlic and add to the meat - making sure you disperse the garlic all around.  Next add the chopped veggies right on top. 
 
In the frying pan that you used to brown the meat - add:  1 can beef broth, 1 can tomato paste, and  1/4  to 1/2 bottle of red wine.  mix well and let the broth come to a boil for a couple of min as you steam away some of the alcohol in the wine.   Bathe the short ribs in this mixture and cover tightly.   Place the baking dish in the oven - preheated to 350 degrees. Let cook for 4 hours - tightly covered. 
 
The presentation:  Remove the baking dish from the oven.  Puree 1/2 the veggies in the food processor.   On a warmed serving platter - pour the pureed veggies down the center of the platter.  Arrange the short ribs on top of the pureed veggies and then place the balance of the cooked veggies around the meat. 
 
Complement this meal with oven roasted red new potatoes.  - Rinse the potatoes - toss in baking dish....season with s&p,  add a bit of olive oil to coat the potatoes.  mix well.  Prior to putting in oven - add 1/2 stick of butter - cut into pieces and strategically place around the potatoes.  Cover and roast at 400 degrees for 40 mins.  Remove cover and lower heat to 350 degrees and roast for another 15 mins or so - ....check for doneness by piercing with a fork.