Step 1

Preheat the oven to 300 degrees F.

Step 2

Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.

Step 3

In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.

Step 4

Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.

Step 5

Now in the same pot, add diced tomatoes, garlic, sage, and bay leaves. Cook together for 5-7 minutes or until the tomato turns a rusty red. Then stir in the flour to coat the tomatoes.

Step 6

Add the red wine and broth, and raise the heat. Cook over high heat until the liquid is slightly reduced, about 7 minutes. Add a dash of seasoned salt to your taste.

Step 7

Now add the meat and sauteed vegetables back to the pot, and let everything cook together on medium-high, uncovered, for about 5-7 more minutes.

Step 8

Cover the pot and transfer to the 300 degree F-heated oven for two hours or until short ribs are fork-tender. Serve in bowls with your favorite crusty bread!