Ingredients
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion diced
- 1 large stick celery chopped
- 1 large carrot peeled and sliced
- 2 cloves garlic peeled and sliced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 cups beef stock
- 1 cup red wine
- Salt and black pepper
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- On the stovetop over medium to high heat, warm up a cast iron pot with a lid and pour in the olive oil. Brown the ribs on all sides.
- Add in the celery, carrots, onion, and garlic and sauté for 4 to 5 minutes.
- Turn the heat down, sprinkle in the flour, and give it a stir. Then add in the thyme, bay leaves, tomato paste, red wine, and stock, and stir. Then replace the lid and put into the oven for 3 hours. After 3 hours, check that the meat is tender and falling off the bone; if it isn’t, then place it back into the oven for 30 minutes to 1 hour.
- Season with salt and pepper and serve.