Making Babies (and making dinner when possible)

Braised Beef Short Ribs
I used the boneless kind, but you could get the ones with the bone in. Get a large oven safe heavy pan. Cast iron works well, but any large oven safe pan will work. Get the pan nice and hot. While it's preheating, season your ribs on both sides with salt, pepper, and Old Bay Seasoning. Dredge through flour and shake off excess. Coat the pan with olive oil and brown meat on all sides until a nice crust forms. While meat is browning, dice 2 medium onions, 2 carrots, 2 stalks of celery, and 6 cloves of garlic. Preheat the oven to 350. Remove the meat from the pan and set aside. Add the onion, celery, and carrots to the pan with the meat drippings. Add some salt and pepper and let saute until tender, about 5 minutes or so. Drop the heat down to medium-low and add the garlic. Saute for another few minutes. Open a drinkable bottle of red wine and pour half the bottle into the pan. Let cook for a few minutes. Now add a small can of tomato paste and mix well. Add a can of mushroom gravy. This will help thicken the sauce some more. Now add about 3 cups of beef stock, or until the sauce just covers the meat, once you put the meat back into the pan. Mince 2 springs of rosemary, 2 springs of oregano, 2 sprigs of thyme, and a handful of parsley together. Add to the pan and stir. You can also used dried herbs, about 1 tablespoon of each. Drop the meat and the juices back into the pan. Put a lid on the pan and transfer to the oven. Let cook for 2 hours or until the meat is starting to fall apart. I like to serve with cheesy polenta or risotto and green beans.