Beef Short Ribs

After browning the short ribs I slow cooked them with diced carrots, celery,onion, garlic, bay leaf, red wine, crushed tomatoes, balsamic vinegar, salt & pepper. When the short ribs were extremely tender, I used my immersion blender to puree the vegetables and liquid. I spooned some of the sauce on the plate, topped with creamy mashed potatoes and placed 2 short ribs atop the potatoes. Simply delicious accompanied by a tossed salad and Sartori De Verona 2007 Pinot Noir.