Beef Short Ribs in Red Wine

Mix together garlic and tomato paste until garlic is fully incorporated into a thick paste.

In a large bowl, add ribs (keep the bone in) cover with salt, paprika and freshly crushed peppercorns. I know this seems like a lot of pepper- just trust me :)

Add paste. Massage ribs with your hands so you can get that garlic/tomato paste evenly distributed

In a large skillet on medium high, place ribs in, bone side down. Add wine, sage, rosemary and bay leaf.

Once boiling, turn heat to low and cover. Now.. leave it alone for 1 1/2 hrs. Keep heat on your lowest setting.

After 1 1/2 hrs, flip your ribs over and add beef broth. Cover

After 30 hr, flip your ribs over. Cook for another 30 minutes or so, basting every 10 or so mins until your beef is literally falling off the bone.

This whole process should take around 4 hours to get your beef extremely tender.

At the end, you can raise your heat to high for a few mins uncovered to thicken your sauce if you'd like.

Serve over mashed potatoes, egg noodles or rice. Don't forget to garnish with fresh parsley! Enjoy, kids!