Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

 

This easy fall dinner brings comfort and elegance to your table with juicy roasted chicken breasts, golden rosemary potatoes, and sweet, jammy grapes—all cooked together on one sheet pan with a silky pan sauce to finish.

Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes

A few years ago, my husband and I took a week-long road trip from Los Angeles to Napa Valley, spending our days savoring local wines, marveling at the rolling vineyard scenery, and dining at some of the region’s most celebrated restaurants.  From acclaimed chefs like Thomas Keller and Michael Chiarello to charming vineyard bistros, the food was every bit as extraordinary as everyone promised—fresh, seasonal, and bursting with local flavor.

This Cozy Fall Sheet Pan Chicken with Grapes & Rosemary Potatoes instantly brings me back to that trip. The roasted grapes feel like a taste of Napa itself, sweet and juicy, paired with tender chicken and golden rosemary potatoes in a way that’s simultaneously comforting and elegant. It’s exactly the kind of dish a chef at a vineyard would create, showcasing locally grown ingredients in a simple yet sophisticated way.

And then there’s the pan sauce—rich, glossy, and perfectly balanced with a hint of balsamic and butter—giving this weeknight meal that restaurant-quality finishing touch. Every bite feels thoughtful, flavorful, and indulgent, yet it’s effortless to prepare at home. This is comfort food with a touch of wine country elegance, perfect for transitioning from late summer into cozy fall evenings.

Enjoy!

What Ingredients Do I Need?

• Chicken breasts – Tender, juicy, and perfect for roasting; acts as the hearty base of the meal.

• Red or black grapes – Roasting brings out their natural sweetness and creates a luscious, jammy contrast.

• Red onion – Adds depth and caramelized sweetness that pairs beautifully with the grapes.

• Garlic cloves – Aromatic flavor that infuses both chicken and potatoes for a warm, comforting taste.

• Olive oil – Helps crisp the chicken and potatoes while carrying all the flavors together.

• Balsamic vinegar – Adds subtle tang and richness to the roasted grapes and pan sauce.

• Fresh rosemary – Fragrant herb that elevates the potatoes and chicken with classic fall aroma.

• Baby Yukon Gold potatoes – Crispy on the outside, creamy on the inside, they soak up every bit of flavor.

• Chicken broth – Forms the base of a quick, flavorful pan sauce to drizzle over the dish.

• Butter – Enriches the pan sauce, giving it a silky, indulgent finish.

Substitutions and Variations

Variation 1: Mediterranean Twist

• Swap red grapes for cherry tomatoes and sprinkle in olives. Finish with fresh thyme instead of rosemary for a tangy, savory Mediterranean vibe.

Variation 2: Autumn Harvest Style

• Replace potatoes with cubed butternut squash or sweet potatoes. Add a sprinkle of cinnamon to the pan for a cozy, fall-inspired flavor.

Kitchen Tips and Notes

• Chicken don’t dry out: If using boneless breasts, monitor internal temperature; they’re done at 165°F. Bone-in breasts may need a few extra minutes.

• Potato prep: Cut evenly so they roast uniformly. Pre-roasting them 10 minutes ensures they’re golden and crisp when the chicken is done.

• Pan sauce shortcut: Scrape the sheet pan after roasting to capture all the browned bits; simmer briefly with broth and balsamic, then whisk in butter.

• Make it ahead: You can prep the grapes, onions, and potatoes in advance; assemble right before roasting to save time.

• Serving suggestion: Serve with a simple green salad or rustic Italian bread for a complete meal.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

A Vibrant & Nourishing Winter Salad Packed with Flavor and Texture! 

Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

This Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate is the perfect blend of seasonal ingredients, bold flavors, and satisfying textures. It’s packed with wholesome grains, roasted delicata squash, juicy pomegranate arils, and crunchy pistachios, creating a dish that is both visually stunning and incredibly delicious. Whether you're looking for a healthy side dish, a light lunch, or a colorful addition to your holiday table, this Mediterranean-inspired grain salad is sure to impress.

One of the best things about this recipe is how easy and quick it is to prepare. In just 30 minutes, you can have a nourishing meal ready to serve. Bulgur cooks quickly, making it an ideal whole grain for busy weeknights. Meanwhile, roasting delicata squash brings out its natural sweetness, perfectly complementing the tartness of pomegranate and the bright, citrusy kick of lemon juice. Toss everything together with olive oil, fresh herbs, and scallions for a refreshing, well-balanced salad that works as a main dish or side.

As a Mediterranean diet-friendly recipe, this salad is rich in fiber, antioxidants, and heart-healthy fats. The combination of whole grains, nuts, and fresh produce makes it a nutrient-dense option that’s both light and satisfying. Plus, the sweet, savory, and tangy flavors come together in every bite, making this dish something the whole family will love. Whether you serve it with grilled chicken, salmon, or enjoy it on its own, this winter grain salad is a must-try for any season!

What Ingredients do I need?

Grains

• bulgur

Produce

• Delicata squash
• Lemon
• Parsley
• Pomegranate or pomegranate arils
• English cucumber
• Red onion

Pantry Staples

• Dried cranberries
• White wine vinegar
• Extra virgin olive oil
• Salt and pepper

Nuts & Seeds

• Pistachios

Dairy

• Feta Cheese - Block

Substitutions and Variations

Substitutions

• Bulgur → Quinoa or Farro (For a gluten-free option, use quinoa; for a heartier texture, try farro.)

• Delicata Squash → Butternut Squash or Sweet Potatoes (Both roast well and add a similar sweetness.)

• Dried Cranberries → Chopped Dried Apricots or Golden Raisins (For a different fruity sweetness.)

• Pomegranate Arils → Chopped Oranges (add a fresh, juicy bite.)

Variations

• Protein-Packed Version: Add grilled chicken, roasted chickpeas, or crumbled feta for extra protein and flavor.

• Leafy Greens Boost: Toss in baby kale, spinach, or arugula to add more freshness and texture.

• Warm & Cozy Twist: Serve the salad warm by mixing in freshly roasted squash and warm grains before serving.

• Citrus Infusion: Add orange or grapefruit segments for an extra burst of citrusy sweetness.

• Spiced-Up Version: Sprinkle with a pinch of cinnamon, cumin, or sumac for a warming, Mediterranean-inspired flavor.

Kitchen Tips and Notes

• Prepping Delicata Squash Easily: No need to peel! The skin of delicata squash is tender and edible once roasted. Simply halve, scoop out the seeds, and slice into half-moons.

• Make-Ahead Friendly: This salad tastes even better after the flavors meld! Store leftovers in an airtight container for up to 2 days. Add the pistachios just before serving to keep them crunchy.

• Serving Temperature: This dish can be enjoyed warm or cold. If serving warm, mix in the roasted squash and bulgur while still slightly warm for a cozy twist.

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Bright & Fresh Winter Salad with Bulgur, Delicata Squash, and Pomegranate

serves 6

1 cup bulgur

1 delicata squash, halved, seeds removed, and cut into 1/2” slices
1 dash Salt and pepper, to taste
1/3 cup extra virgin olive oil, divided

1/4 cup dried cranberries

1/2 of English cucumber, small dice

1/2 medium red onion, small dice

3 scallions, thinly sliced
1 lemon, juiced, plus more to taste
1 small bunch parsley, chopped
1 pomegranate, arils removed
1⁄2 cup salted pistachios, hulled

1/4 - 1/3 cup crumbled feta cheese, from a solid block

Prepare bulgur according to package directions. Drain & cool to room temperature.

Preheat the oven to 425°F. Line a large-rimmed baking sheet with parchment paper.  In a large bowl, toss the prepared squash with 2 Tbsp. olive oil, and salt and pepper to taste. Pour out onto the baking sheet, and bake until tender and golden in spots, about 15-20 minutes. Set aside to cool.

In the same large bowl, add the prepared bulgur, red onion, cucumber,  lemon juice, parsley, and pomegranate arils, and cranberries. Add the remaining olive oil and season with salt and pepper to taste.   Add the squash.   Garnish with pistachios and feta cheese just before serving.

Easy Side Dishes: Roasted Zucchini with Feta and Dill

 Brighten up your meal with this simple and delicious Roasted Zucchini with Feta and Dill—fresh, flavorful, and the perfect side dish for any occasion!

Roasted Zucchini with Feta and Dill

This Roasted Zucchini with Feta and Dill is a light, vibrant side dish that brings together the freshest ingredients and bold flavors. The zucchini is roasted to perfection, caramelizing slightly while retaining its tender, juicy texture. Topped with crumbled feta cheese for a creamy, tangy contrast and fresh dill for a burst of herbal brightness, this dish is simple yet full of flavor. The combination of savory feta, aromatic dill, and perfectly roasted zucchini creates a refreshing side that complements any main course, making it a versatile and easy addition to your meals all year round.

This Roasted Zucchini with Feta and Dill is a breeze to make, perfect for busy weeknights or when you’re looking for a simple, healthy side dish. With just a few ingredients—zucchini, feta, dill, and olive oil—you can create a flavorful, satisfying dish that’s ready in under 30 minutes.  It’s a great way to get in your veggies.

What Ingredients do I need?

Produce

• 4 medium zucchinis - available all year
• Fresh dill - fresh is best in this dish

Dairy

• Feta cheese (I like to buy a block of cheese and crumble it myself)

Pantry Items

• Olive oil 
• Kosher Salt
• Ground Black Pepper

Substitutions and Variations

Substitutions

• Zucchini: You can substitute with yellow squash or a mix of both for variety.

• Cheese:  Feta Cheese: Swap with goat cheese, ricotta.

• Fresh Dill: Use fresh basil, parsley, or thyme as an alternative herb for a different flavor profile.

Variations

• Add Other Vegetables: Mixed Roasted Veggies: Add other veggies like cherry tomatoes, bell peppers, or red onions to the tray. They will roast nicely alongside the zucchini, adding variety in both flavor and color.

• Add a Crunch: Toasted Nuts or Seeds: Sprinkle some toasted pine nuts, slivered almonds, or sunflower seeds on top before serving for added crunch and flavor.

• Add Protein:  For a heartier dish, toss in some roasted chickpeas.

• Lemon Zest: For an extra burst of citrus, add lemon zest to the dish just before serving, along with the lemon wedges.

Kitchen Tips and Notes

1. Even Slicing:  Make sure to slice the zucchini into uniform pieces to ensure even roasting. Aim for 1/2-inch thick slices so they cook at the same rate and develop that perfect caramelized texture.

2. Don’t Overcrowd the Pan:  Spread the zucchini slices out in a single layer on the baking sheet. If the pan is overcrowded, the zucchini may steam rather than roast, preventing that crispy, golden edge. If needed, use two baking sheets.

3. Dry the Zucchini:  Zucchini can release moisture during cooking. After slicing, gently pat the zucchini with a paper towel to remove excess water. This helps the zucchini crisp up while roasting and prevents it from becoming soggy.

4. Use Fresh Herbs:  Fresh dill makes a big difference in flavor compared to dried dill, so opt for fresh if possible. It adds a vibrant and aromatic touch that elevates the dish.

5. Adjust Roasting Time:  Oven temperatures may vary, so check the zucchini after 20 minutes. If the slices are golden and slightly crisped on the edges, they’re ready. If you prefer them more tender, leave them in for a few extra minutes.

6. Serving Tip:  Serve this dish warm with a drizzle of blood Orange Olive oil to bring out the fresh flavors, but it can also be enjoyed cold as a salad, making it versatile for any occasion.

7 Leftovers:  Leftover roasted zucchini can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold on salads!

     Equipment and Items You May Need     

• Baking Sheets – For roasting the zucchini evenly. A rimmed baking sheet is ideal to prevent any liquids from spilling.
• Parchment Paper or Aluminum Foil – Optional, but helps with easy cleanup and prevents sticking.
• Sharp Knife – For slicing the zucchini into uniform rounds.
• Cutting Board – To safely chop the zucchini and any other ingredients.
• Serving Dish – For presenting the roasted zucchini, feta, and dill once cooked.
• Spatula or Tongs – To flip or toss the zucchini halfway through roasting, ensuring even cooking.
• Blood Orange Olive Oil - This is so good for salads or to brighten up side dishes!

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Roasted Zucchini with Feta and Dill

serves 6

4 medium zucchinis, sliced into 1/2-inch thick rounds
2 tablespoons olive oil
Salt and pepper, to taste
1/2 cup crumbled feta cheese
2 tablespoons fresh dill, chopped
Blood Orange Olive oil, for drizzling (optional)

Preheat your oven to 400°F.   Slice the zucchinis into 1/2-inch thick half rounds.  Spread them out in a single layer on a baking sheet lined with parchment paper or lightly greased.  Drizzle the olive oil over the zucchini slices.  Season with salt, pepper, toss the zucchini to evenly coat them with the oil and seasonings.

Roast in the oven for 20–25 minutes, flipping halfway through, until the zucchini is tender and slightly caramelized.  Remove and sprinkle crumbled feta cheese over the top.  Sprinkle fresh chopped dill over the zucchini and feta for a burst of fresh flavor.  Drizzle Blood Orange Olive oil over the top and toss all together.  

Serve immediately with a squeeze of lemon juice if desired, or enjoy as is.

Fall Flavors: Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

A half of a roasted acorn squash makes the perfect vessel to hold my Turkey, Sweet Potato, & Black Bean Chili.  It's filled with the fall flavors we love and brings on the Autumn comfort vibes!

Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

When fall arrives, I find myself craving all the cozy seasonal flavors. I eagerly scour my local grocery store, waiting for the first sight of squashes, pumpkins, and sweet potatoes. These ingredients bring me comfort in every form—whether in a salad, soup, roasted, or as part of a hearty bowl of chili. Recently, while browsing Instagram, I stumbled upon a video where someone halved an acorn squash, roasted until beautifully browned and tender, and then used it as a bowl for chili. I’ve seen bread and pumpkin bowls before, but never thought of using an acorn squash. I knew I had to try it. And here we are!

This chili is made with turkey meat to keep it on the healthier side, though you can easily substitute beef if you prefer. Sweet potatoes and black beans add a wonderful complement, pairing beautifully with the roasted squash. The chili offers a mild heat from jalapeño, but you can easily adjust the spice level to suit your taste. While there are a few steps involved in making the chili and roasting the squash, it's simple to prepare and makes for a perfect weekend meal. Trust me, it’s worth it!  

This dish embodies the essence of comfort food. With each bite of the chili, followed by the roasted squash, you experience a perfect blend of flavors that is simply heavenly. I truly hope you enjoy it!

Enjoy!

What Ingredients do I need?

Pantry items

• chili powder
• ground cumin
• paprika
• dried oregano
• canola oil
• crushed tomatoes
• black beans (2 cans)

Protein

• ground turkey or beef if you prefer

Vegetables

• onion
• garlic
• red bell peppers (2)
• jalapeno
• sweet potatoes
• acorn squash

Other

• beer - any kind (1 can or bottle)

Substitutions and Variations

• Make your favorite chili recipe instead

• Use round small sourdough bread loafs as bowls buy cutting off the tops and hollowing out the insides.  

• Switch out the beans for red kidney beans

• Leave out the sweet potato

• Amp up the spice using more jalapeno, hot sauce, cayenne pepper, or red chili flakes

• Leave out the hot spice altogether

Kitchen Tips and Notes

• Start your chili first, or cook it ahead and reheat it.

• Roast the acorn squash right before you want to eat so it is nice and warm.

• Use caution and a sharp nice when cutting the squash in half.  They are tough to cut.

• To make the bowl vessels cut the squash from the top stem down vertically through to the bottom tip.

• Use a large metal spoon to scrape out the seeds and any stringy matter inside the middle of the squash.

• Using parchment paper on a baking sheet under the squash will help with clean up.

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Turkey, Sweet Potato, & Black Bean Chili over Roasted Acorn Squash

Chili servings:  10

Chili:
3 Tablespoon canola oil
2 lbs ground turkey
1 onion, diced
4 cloves garlic, minced
2 red bell pepper, seeded and diced
1 jalapeno, seeded and finely diced
2 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon paprika
1 Tablespoon dried oregano
1 28oz can crushed tomatoes
1 bottle of beer
3 cups chopped sweet potatoes, peeled and diced
2 cans black beans, drained and rinsed

Acorn Squash:

acorn squash - each squash will make 2 serving bowls.  Buy as many as needed. 

canola oil

salt & pepper 

Chili Preparation: In a large Dutch oven heat the oil over medium high heat.  Add the ground turkey and onion, cooking about 5 minutes.  Add the garlic, bell pepper, and Jalapeno and cook 5-10 more until meat is cooked through and veggies are crisp tender.

Add the chili powder, cumin, paprika, oregano, crushed tomatoes, beer, and sweet potatoes.  Bring to a boil, then reduce heat to low and simmer for 30 minutes.  Add the black beans and cook an additional 10 minutes.  Test the potatoes, they should be fork tender.  If not, cook an additional 5 minutes.

Acorn Squash Preparation:  Preheat oven to 400F.  Cust the squash in half and scrape the seeds out using a large spoon.  Drizzle with canola oil and sprinkle with salt & pepper on the cut sides.  Place parchment paper on a baking sheet and place the squash cut side down.  Roast for 30 minutes or until they are fork tender.  If you want the squash more caramelized, turn them right side up and roast an additional 10-15 minutes.  

To serve:  place 1/2 acorn squash on a plate or in a large bowl.  Ladle the turkey chili into the squash.  Garnish with chili toppings.  Serve.

adapted from Diane Morrisey - Instagram

Winter Wonders: Wine Braised Short Ribs

Beef short ribs braised in a succulent red wine sauce, along with aromatic herbs and vegetables make for some heavenly comfort food!

 

Wine Braised Short Ribs

Some of the best comfort food you can make are these Wine Braised Short Ribs.  Cooked slowly in a rich red wine sauce transforms them in to fall-off-the-bone tender chunks of beef.  Serve them over mashed potatoes for a comforting meal worthy of company.  

We use a cooking method called braising for this dish.  Braising is a two fold cooking method that starts with searing (browning quickly) the meat and then slow cooking it in a liquid.  This gives you a deep levels of flavor and buttery tender meat along with a rich sauce. You can braise all cuts of meat, even chicken, but tougher cuts really benefit from this technique.   

To flavor the meat and the sauce even more I use the addition of  vegetables (Matignon) such as onion, celery, and carrots along with some herbs.  In some braises the solids are strained out of the sauce at the end of cooking.  In this method, called Braising a' la Matignon, you keep the vegetables in the sauce and they become part of the finished dish. It's soooo good!

I hope you are not intimidated by this cooking method.  It really is a simple and easy way to cook and it's perfect for those you love one-pot meals.  This is the perfect dish to make on a leisurely Sunday when using the oven or you could make this during the week using an Instant Pot.  Directions for both cooking methods are provided for you below.

Enjoy!

What Ingredients do I need?

• boneless or bone-in beef short ribs (English cut)

• flour

• olive oil

• carrots, celery, and onion

• garlic cloves

• tomato paste

• red wine - choose a wine that you would drink.  Merlot, pinot noir, cabernet, or even a red blend are good choices.

• beef broth (low sodium)

• fresh rosemary and thyme

• bay leaves

• Cornstarch (optional for thickening)

Substitutions and Variations

• Lamb shanks, veal shanks, beef cheeks, and pork shoulder all make solid substitutions here

Kitchen Tips and Notes

How long does it take to braise beef short ribs?

• Oven – 3 hours at 325 degrees Fahrenheit

• Stove – 2.5 hours

• Pressure Cooker – 50 minutes with a 10 minutes natural release

• Slow cooker – 8 hours on low, 5 hours on high

How to Braise Meat in 3 Simple Steps

1. Start by browning the meat you’d like to braise. In a Dutch oven set over medium-high heat, drizzle enough butter or olive oil, to coat the bottom of the pan, then sear each side of the seasoned meat until golden brown. Remove from the pan, and set aside.
2. Add your aromatics (onion, shallots, garlic, and spices), and then deglaze with stock, wine, beer, or even water. (The amount of liquid you use is up to you: as long as the meat is partially submerged you can always rotate during the cooking time.) Using a wooden spoon, scrape up all those brown bits—that’s called the fond and it will provide the delicious foundation for all the flavor you’re about to build—and stir into the braising liquid.
3. Season to taste, and bring to a boil until slightly reduced. Add the meat back into the pot, slap on a tight-fitting lid, and let it simmer away in a 325°F oven (the more consistent bet) or over a low flame on the stove for up to an hour.

Two cuts of short ribs

• Flanken:  In the flanken style of short rib, this thin cut, which is about 1/2 inch thick, goes across the bones so that each slice contains a few pieces of bone. This is a popular way to cut the short ribs if you’re going for a Korean barbecue kalbi-style result. Unless you’re shopping at an Asian grocery store, you most likely have to ask your butcher to cut these to order for you.
• English Cut:  The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top of one piece of bone. These ribs can be left as is in one long piece or cut into smaller, approximately 2-inch long pieces. Boneless short ribs can sometimes be found, which mean that the meat is cut off the bones of an English-cut short rib.

More braised recipes:

Sirloin Tips and Gravy

Braciole

Herb Rubbed Flank Steak

Slow Cooker Classic Pot Roast with Garlic Thyme Gravy

Braised Chicken Breasts with Bell Peppers, Onions & Vinegar

Braised Tuscan Chicken with Vegetables and White Beans

Cajun Pot Roast

Mom's Famous Pot Roast

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Wine Braised Short Ribs

serves 4-6

8 boneless beef short ribs (or bone-in English cut, for more flavor)

kosher salt & fresh ground black pepper

1/4 cup flour

2 Tablespoons olive oil

3 large carrots, peeled and small diced

3 ribs of celery, small diced

1 medium yellow onion, peeled and small diced

5 cloves garlic, minced

1/4 cup tomato paste

2 cups red wine

2 cups beef broth (low sodium)

3 sprigs of fresh rosemary

7 sprigs of fresh thyme

2 bay leaves

Cornstarch 

Instant Pot Method:

Turn on the "sauté" setting on the instant pot to heat up.  Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

In the Instant pot that is on "sauté" add the olive oil and allow to heat.  When oil is hot sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil to the instant pot and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs.  Hit the "cancel" button.  Place the lid on and turn the knob to "sealing".  Hit the "pressure cook" button and adjust set the time to 50 minutes.  Once the cooking has finished allow the Instant Pot to release pressure naturally for 10 minutes then move the valve to venting to release any remaining pressure.  Remove the lid.  If the sauce is too liquid for your liking turn on the "sauté" setting, remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and allow to simmer for about 5 minutes.  Remove the herb bundle and serve over mashed potatoes.  

Oven Method:

Preheat the oven to 325 degrees.

In a Dutch oven on the stove over medium-high heat, add in the olive oil. Place the flour on a large plate.  Pat your short ribs with a paper towel to dry them.  Season all sides with salt & pepper, then dredge them lightly in the flour on both sides.  Shake off any excess flour.  Reserve the rest of the flour for later use.

Tie the fresh rosemary and thyme sprigs in to a bundle with some kitchen twine.  Set aside.

Sear the beef on both sides until well browned.  Remove to a a baking sheet.  Add another tablespoon of olive oil and add in the carrots, celery, and onion.  Season with salt & pepper and cook, stirring occasionally, until they are turning brown.  About 8-10 minutes.  Add the garlic and tomato paste and stir together and cook for 2-3 minutes.  Sprinkle 1 1/2 Tablespoons of the remaining flour over the vegetables and cook 1-2 minutes stirring constantly.  

Add the red wine, stirring to scrape up any brown bits that have accumulated on the bottom.  Add in the beef broth, bay leaves, rosemary/thyme bundle, and the beef short ribs. Place the lid on tightly and place in the oven.  Cook for 3 hours.  Remove from the oven and remove the herb bundle.  If the sauce is too liquid for your liking remove some of the liquid (1/2 - 1 cup) to a glass measuring cup and add 2 Tablespoons of cornstarch, whisking to combine.  Then add the mixture back to the pot and simmer on the stovetop for about 5-10 minutes until thickened.  Serve over mashed potatoes.