Braised Short Ribs in Cabernet

3 lbs. beef short ribs, separated
Flour for dredging
2 tbsp. olive oil
3 slices of bacon, diced
1 large yellow onion, thinly sliced
3 garlic cloves, minced
1 c. Roma tomatoes, chopped
1 carrot, grated
1 to 2 tbsp. tomato paste
2 tbsp. chopped celery leaves
2 tbsp. chopped fresh Italian parsley
1/2 tbsp. fresh rosemary
1 tbsp. chopped fresh thyme
1 tbsp. dry mustard
1 clove
Pinch of sugar
Pinch of grated orange zest
1-1/2 c. cabernet sauvignon
Salt and freshly ground pepper, to taste

Preheat oven to 375 degrees. Dredge the short ribs in flour. Heat a Dutch oven or large heavy pot with a fitted lid over medium-high heat. Add the olive oil. When hot, add the short ribs and brown on all sides. Remove the short ribs and set aside. Add the bacon, onions and garlic. Cook until the onions are tender and the bacon is golden on the edges, about 10 minutes. Stir in the tomatoes and grated carrot, cook until softened. Stir in the tomato paste, celery leaves, parsley, rosemary, thyme, dry mustard, clove, sugar, orange zest, cabernet sauvignon, salt and pepper, mixing well.

Put the short ribs back in the pot; cover and place in this, oven. Cook for about 1 hour, stirring occasionally, until the meat is very tender. Distribute the ribs among serving bowls or plates. Ladle sauce generously over the ribs. Makes 6 servings.