[Classy's "Fakku Chef!" contest] Braised short ribs...

* bone-in short ribs three or more for 2-3 servings
* Kosher salt
* Extra-virgin olive oil
* 1/2 large Red onion. chopped.
* 4 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
* 2 cups or 6oz of mushrooms... white are good, crimini are great, but any shroom will do.
* 2 cloves garlic, smashed
* 1 1/2 cups tomato paste or one can sauce
* 1 cup good red wine.
* 1 cup of beef broth or stock.. stock is best.
* cup total of oregano, garlic power, pepper and sea salt... table salt is fine if you have it.

Directions

Season each short rib generously with herb mix. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. chop three carrots in half both ways to make half split or quarter it your choice, the last carrot dice it. Cook the onion and diced carrots for a min then add the tomato paste and 1/2 beef stock/broth. Add the short ribs to the another pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, add the rest of the broth and Scrape the crud and let it reform. Scrape the crud again and add it to the ribs and veged sauce, put the half carrots in too.

Cover the pan and place in the preheated oven for 1 to 1 1/2 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart.

Remove the ribs and put the pan on the stove on med heat. Add the mushrooms and cook in the juice for 3-5 mins. Deglazed the pan with the red wine and reduce. Serve with the ribs.