4 (12-ounce) Boneless Short Ribs
1 Cup Flour
Freshly ground pepper and kosher salt to taste
Olive Oil for browning meat
1 Bottle Dry Red Wine
2 Cups Chicken Stock
2 Cups Diced Onion
1 Cup Carrots and Celery (diced)
1/4 Cup Garlic (sliced)
1. To brown meat, season generously with salt and pepper. Dredge in flour, shaking off excess. Heat heavy skillet on medium to medium-high and add enough oil to thinly cover bottom of pan. Brown meat well on all sides, a total of 15-20 minutes. Set aside.
2. For braising liquid, season vegetables with salt and pepper. On medium, cook vegetables and garlic in same skillet used for ribs, adding more olive oil if needed, 10-15 minutes. Deglaze pan with wine. Let cook to evaporate alcohol. Add stock and reduce mixture volume by half.
3. Heat oven to 300F. Put ribs and juices in roasting pan. The beef should fit with a bit of space between ribs. Add braising liquid. Cover pan. Place in oven 3-4 hours, checking liquid level periodically.
4. Strain braising liquid; discard solids. Skim fat from liquid. Pour into pan. Cook on medium-high until liquid becomes sauce consistency. Liquid should be thick, rich and coat back of a spoon.
Recipe note : Whisk in butter to finish sauce, if desired. Serve ribs with polenta.