Oven-roasted Beef Short Ribs

4 pounds bone-in beef short ribs OR 3 pounds boneless
Adobo seasoning and/or Pasilla chile powder
Bacon fat or olive oil
1 1/2 medium onions, sliced somewhat thickly
8 oz. brown mushrooms, sliced
1 tsp. beef stock paste
2 cups dry red wine
2 tablespoons tomato paste (I like the tube type)
2 tablespoons good quality balsamic vinegar
6 cloves garlic, peeled and smashed
Herb bundle (sprigs of rosemary, oregano, and parsley, tied together with kitchen twine)

Preheat oven to 325*.

Season ribs on all sides with adobo and/or chile powder. Brown ribs on all sides in a little bacon fat or olive oil. Put in a foil-lined roasting pan that fits the meat with some room. Brown the onion in the same pan; spread over meat. Brown the mushrooms, adding more fat if needed; spread those over the meat/onions.

Add the beef stock paste and red wine to the skillet, and heat, stirring, until the beef stock paste is dissolved and the wine is simmering. Add the garlic cloves, tomato paste, and balsamic - stir, simmer 5 minutes, and then pour over meat. Add the herb bundle to the roasting pan, pushing it down into the juices. Cover with heavy-duty foil and roast 3 hours.

Increase heat to 375* and remove foil; roast another 30 minutes or until the meat is getting a good brown on it and the tops are getting a bit of crispy on them.

Serve with Dreamfields pasta or roasted, mashed root veggies.