Braised Short Ribs

• 8 beef short ribs, about 5-6 pounds
• Kosher salt, to season the ribs
• Extra virgin olive oil, for the pot
• 1 large onion, cut into chunks
• 2 stalks of celery, cut into chunks
• 2 large carrots, peeled and cut into chunks
• 2 cloves of garlic, chopped
• 1-12 ounce can of tomato paste
• 3 cups hearty red wine
• 2 cups water
• 1 teaspoon dried thyme
• 2 bay leaves

Add the 2 cups of water, thyme and bay leaves to the pan. Stir to combine. Add the ribs to the pan. Cover tightly and cook for three hours in the preheated oven. Check periodically and add additional water to the pan, if necessary. You can remove the cover for the last 30 minutes to thicken the sauce. Remove the ribs from the pan and skim any fat from the top of the sauce. Serve over mashed potatoes with the braising liquid as gravy.