Red Wine-Braised Short Ribs with Mushrooms

Preheat the oven to 325°F.

Heat 2 tablespoons of canola oil in a Dutch oven over medium-high heat.

Pat the short ribs dry with a paper towel, then rub them with the all-purpose seasoning blend.

Sear the short ribs in the Dutch oven, being mindful not to overcrowd the pot. Sear for 3-4 minutes on the first side until browned and crusted, then turn and sear for 2-3 minutes more. Transfer the ribs to a plate and set aside.

Reduce the heat to medium-low and add the butter to the Dutch oven.

Sauté the chopped onions for 6-8 minutes until softened, then add the minced garlic and sauté for an additional 1-2 minutes.

Sprinkle the flour over the vegetables and stir until coated.

Slowly stream in the red wine while stirring.

Add the beef broth, black pepper, salt, fresh thyme, and bay leaf to the Dutch oven and stir to combine.

Return the seared short ribs to the pot and increase the heat to medium-high. Allow the mixture to come to a rapid simmer.

Add the halved Cremini mushrooms.

Cover the Dutch oven and transfer it to the preheated oven. Cook for 3 hours.

Remove from the oven, and if desired, skim off any unwanted fat or grease from the top. Serve the short ribs, mushrooms, and sauce over mashed potatoes or polenta, and enjoy.