4 lb. bone-in beef short ribs
Salt and freshly ground pepper, to taste
2 cups all-purpose flour
3 Tbs. olive oil, plus more as needed
2 large yellow onions, chopped
3 large carrots, peeled and cut into 1-inch chunks
4 garlic cloves, chopped
1 bottle (750ml) full-bodied red wine
1 can (6 oz.) tomato paste
3 fresh thyme sprigs
2 fresh rosemary sprigs
1 bay leaf
1 to 2 cups beef stock
Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.
In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Set aside when done.
Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Set aside when done.
Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, about 8 to 10 minutes. Add the ribs and vegetables to the Dutch Oven along with enough stock to come halfway up the sides of the ribs. Cover and cook on high for 4 hours.
Skim the fat off the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to shallow bowls or plates and serve immediately. Serves 6
Best seved with new potatoes fresh from the garden