Braised Short Ribs with Mashed Potatoes

Braised Short Ribs with Mashed Potatoes

3-5 pounds of short ribs or a combo with beef chuck meat
3 tablespoons olive oil
1 cup gluten free flour
2 small onions cut small
3 garlic cloves minced
3 tablespoons tomato paste
1large carrot cut into smaller pieces
2 parsnips cut into smaller pieces
2 cups dry red wine
2 cups no sodium beef broth
1 can of tomato puree or sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon ground rosemary
1/4 cup brown sugar or 3 tablespoons agave syrup

Cut short ribs and/or chuck into 1-1/2 inch pieces. Add rib pieces to flour in a large baggie. Working in batches brown short ribs on all sides using a porcelain costed braising pan. Add a little more olive oil if needed. Set ribs aside and scrape bottom of braising pan. Next sauté onion and garlic and sauté for 3 minutes to gather up more of the frond on the bottom of the pan. Add tomato paste and sauté for one minutes. Add in wine, stock, and tomato puree, and scrape bottom of pan. Add in spices and herbs and cook on very low temperature on the top of the stove. If mixture is too bitter add in the brown sugar or the agave syrup and adjust the spices. Allow plenty of time to cook the short ribs about 3 hours, stirring to be sure nothing sticks to the bottom of the braising pan. Serve over or alongside mashed potatoes. This is a delicious way to prepare short ribs. Serves approximately 6 to 8 people.