A one pot dish that is perfect for a family dinner. Cook them in the morning and eat them at night!
Braised Short Ribs

Ingredients
4 1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
1 cup of olive oil
1 cup diced carrots
½ cup of finely chopped onion
2 tablespoons of chopped garlic
2 cups sliced baby bella mushrooms
1 teaspoon dried oregano
2 bay leaves
2 cups dry red wine
1 14.5-ounce can chopped tomatoes
2 cups chicken broth

Directions
- Sprinkle ribs with coarse salt and pepper.
- Put rack in middle position in oven and preheat to 325°F.
- In heavy, 12-inch skillet over moderately high heat, heat 1/4-cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well browned on all sides, about 8 minutes total
- Transfer ribs, bone side up and in 1 layer, to deep cassoulet pot and set aside. Do not clean skillet.
- Add onions, garlic, carrots, and mushrooms to skillet, seasoning with the oregano and salt. Over moderate heat, sauté until onions start to soften, about 10 minutes.
- Add the red wine, chopped tomatoes, and chicken broth, making sure to scrape up any brown bits from the bottom and sides of the skillet.
- Pour the vegetables and sauce over the ribs and place the assault pot into the oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.

Shopping List
4 ½ pounds 3 inch long beef short ribs
1 bunch of carrots
1 sweet onion
1 head of garlic
1 package of baby bella mushrooms
Dried oregano
2 Bay leaves
Olive oil
1 bottle of dry red wine
1 12-ounce box of beef broth
1 16-ounce container of chopped tomatoes