Delicious! A perfect addition to any gathering. Enjoy!

• good size dutch oven
• 2 bottles of good quality dry red wine
• 1 cup brandy
• 2 onions, 2 carrots, 1 leek, and 3 tomatoes roughly chopped
• 6 10 oz. short ribs
• 1 qt. chicken stock
• salt and pepper to taste
• 2 sprigs each of thyme, tarragon, and parsley
• 1 head of garlic
• 10 peppercorns
• 3 T. canola oil
• serves 6

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• Pat meat dry.
• Heat dutch oven over medium heat. Pre-heat oven to 325.
• Add 3 T. canola oil into heated dutch oven.
• Liberally season short ribs with salt and pepper.
• Sear in dutch oven to golden brown then remove from pan.
• Add roughly chopped onions, carrots, and leek to dutch oven and turn heat down to medium low.
• Cook to a light caramel color.
• Add tomatoes.
• Cook to a burnt umber color.
• Add sprigs of thyme, tarragon, and parsley, peppercorns, and head of garlic.
• De-glaze with brandy and cook till dry.
• Add red wine.
• Reduce by half. Add Chicken stock.
• Return Meat to pan and bring to simmer.
• Cover and cook for 3 hours in 325 oven.
• Remove pan from oven and remove meat.
• Strain liquid and reduce down by half.
• Serve over mashed potatoes with liquid on top.