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Preheat oven to 325°. Season short ribs well with kosher salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches if necessary, brown short ribs on all sides, about 2-3 minutes per side. Transfer short ribs to a plate.
Reserve 3 tablespoons of the fat left in the pan, discard the rest. To the reserved fat in the pot, add the onions, carrots and celeray, along with 1 tsp of salt. Cook, stirring often, until vegetables are softened, about 5 minutes.
Add tomato paste; cook, stirring constantly for about 1 minute. Add the flour and stir until well combined and no dry flour remains, 2-3 minutes. Slowly stir in wine, scraping up the browned bits on bottom of the pan, simmer for about 1 minute. Add the broth, herbs, and garlic. Bring to a simmer. Nestle in short ribs, pour in any accumulated juices. Bring to a simmer, cover and transfer to oven. Cook for 1 hour and 45 minutes.
Remove from oven, use a wooden spoon to scrape down the browned bits on the side of the pot. Return to oven uncovered and cook for another hour.