By Kimberly Ragosta for Wild Harmony Farm
Ingredients
4 lbs. (2 pkgs) of short ribs from wild harmony farm 
Olive oil
Salt
Pepper
1 quart beef stock
1 bottle red wine
Optional gravy
Juices from beef, broth and wine
1/4 cup water
1/4 cup cornstarch
Directions
Heat oven to 350 F. Salt and pepper the short ribs well on all sides. Heat a large dutch oven over medium-high heat and drizzle dutch oven with olive oil. Once dutch oven is hot add beef. Let brown on all sides until a nice sear in on beef. Add red wine and cook for a few minutes. Then add beef broth. Cover with lid and put in oven. Cook for 2.5-3.5 hrs or until beef is fork tender.
Gravy-take beef out and put on plate. Heat leftover juices over high heat. Mix water and cornstarch in a bowl with a whisk until mixed well. Add to boiling broth and whisk for 30-60 seconds or until thickened. Top over beef.
Serve with your favorite sides like polenta and squash.