• prep: 20 min
• cook: 2 hr 45 min
• total: 3 hr 5 min

servings:

• Seasoned salt
• Black pepper
• 2 tsp paprika (hot paprika preferred)
• 1 tsp ground green cardamom
• 3 lb bone-in beef short ribs; ask the butcher to trim fat and cut short ribs into smaller 3-inch pieces
• Vegetable oil
• 2-3 large russet potatoes, peeled, washed, cut into 2-inch pieces
• 3 celery stalks roughly chopped
• 1 large red onion roughly chopped
• 5 large garlic cloves, lightly crushed
• 5 fresh sage leaves
• 2 bay leaves
• 1 tbsp all-purpose flour
• 1 15-oz can diced tomatoes
• 1 cup red wine
• 4-5 cups low-sodium beef broth

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