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back Welcome back to Let Him Cook. On the menu today is braised beef short ribs in the most delicious red wine sauce. You want to start by seasoning all the short ribs all over with salt and black pepper before getting into a pan to get some good color. And when they look something like this, set them aside on a plate. Then into the same pan with garlic, onion, and celery and carrots. Give those five or ten minutes to sweat down and then add the tomato puree and let that cook out again for another five minutes. Then in with the red wine and the stock. Bring that up to a simmer. Cook with the short ribs, bay leaves, and thyme. Then take a baking parchment, folding it in half until it looks like this. Measure it to the center of the pan, trim off the excess and cut off the point on the end. Lay that on the top, add the lid, baking the oven at 160 degrees for about four hours. I like to give it a little baste every hour or so, just to keep things from drying out. So I tend to do up to this point the day before, but you don't have to. But either way, you take the short ribs out onto a separate tray. Add the beef stock to deglaze the pan and reduce that over a high heat so you have this delicious, shiny sauce. Then add the short ribs back in just to warm through. Put on a lid. And finally, slice chives. To make it nice and tidy, I'll add the chives over on a separate tray. Then onto a plate with a pillow of mashed potato, which is the recipe for which the sauce, then the short ribs on top. And there you go. It looks like a lot of effort, but I promise you, it's worth it. Hope you enjoy. Comment below what you want him to cook.