5 lbs. Beef Short Ribs
2 Medium Onions – Chopped
3 Carrots – Chopped
2 Celery Stalks
3 tbsp. Of All-Purpose Flour, Unbleached
3 ½ c of Beef Stock
1 Bottle of Red Wine
1 tbsp. Tomato Paste
2 Heads of Garlic – Smashed
6-8 Sprigs of Fresh Thyme
3 Sprigs of Rosemary
3 tbsp. of Grapeseed Oil
Kosher Salt and Black Pepper
Preheat oven to 350 degrees
Rinse and dry short ribs then season with salt and pepper. Heat oil in large Dutch oven over medium-hi heat and cook in batches, 6 to 8 minutes. Take ribs out and place on plate. Save 3 tbsp. of the drippings. In the same pot add all your vegetables and cook over medium heat stirring for about 5 minutes. Add flour and tomato paste stirring until well combined, about 3 minutes. Stir in wine and add short ribs back to pot. Bring pot to a boil for about 2-3 minutes, reduce heat and simmer for 20-25 minutes, this will allow the wine to reduce about half. Add your herbs to the pot, garlic and stock. Cover and put in oven for 2 to 2 ½ hours until ribs are tender
Sauce
Strain juices in sauce pot and add salt if needed. Add 1 tbsp. of butter stir for about 5 mins.