Mushroom Balsamic Braised Short Ribs

Mushroom Balsamic Braised Short Ribs 5 1/2 lbs short ribs 3 cups beef stock 1 cup dry red wine 3 T balsamic vinegar 1 package brown gravy mix 1 package onion gravy mix 3 - 4.5 oz jar whole mushrooms Preheat oven to 350F. Season the short ribs with salt and pepper. Add 1 T olive oil to a dutch oven set over medium high heat. Add the short ribs and brown, working in batches if necessary. Remove the browned ribs to a plate and set aside. Add the stock, wine and vinegar to the pot. Use a wooden spoon to scrape any browned bits on the bottom of the wine. Bring to a simmer. Whisk in the two gravy packets and the mushrooms. Return the short ribs (and any accumulated juices) to the pot, nestling them in the liquid as much as possible. Cover the pot and place in preheated oven. Cook for 2 hours. Skim off as much fat as possible and serve over polenta.