This weeks featured recipe from Cooking Lounge-Sue Duffy

Braised Short Ribs
First time making these. Quite pleased with myself lol , they are amazing
I did double the garlic and used 3/4 of a bottle of Cabernet as I only had 4 short ribs that were about 1.75 pounds. This recipe asked for more but I love extra sauce anyway. The last simmer of the sauce I added a dollop of tomato paste ~
Added steamed carrots and sautéed mushrooms in the last hour for extra flavor ~
Made an artisan bread with it to sop up the juices