Step 1

Preheat oven to 275°F.

Step 2

Season beef with salt and pepper.

Step 3

Heat large pot over medium-high heat.

Step 4

Add oil and short ribs and cook, turning as needed, for 12 minutes, or until browned on all sides. Transfer beef to plate.

Step 5

Reduce heat to medium, add carrots, celery, and shallots to pot, and cook, stirring occasionally, for 5 minutes, or until vegetables soften slightly.

Step 6

Stir in garlic, followed by wine. Raise heat to medium-high and boil 5 minutes, or until wine is reduced by half.

Step 7

Stir in stock, thyme, rosemary, and bay leaf.

Step 8

Return beef to pot. Bring to a simmer over high heat, cover pot, and transfer to oven. Bake for about 2 hours, or until meat is just tender.

Step 9

Uncover pot and continue baking for 30 minutes, or until meat is fork-tender.

Step 10

Remove pot from oven, uncover, and let stand for 30 minutes.

Step 11

Using slotted spoon, gently transfer ribs to large platter.

Step 12

Tent with aluminum foil to keep warm.

Step 13

Spoon off any fat from surface of cooking liquid, then strain liquid through fine-mesh sieve into wide heavy saucepan.

Step 14

Bring to a boil over high heat and cook for about 15 minutes, or until reduced enough to very thinly coat the back of a spoon (you should have about 1 1/4 cups).

Step 15

Remove from the heat and whisk in butter, then return ribs to sauce and baste with sauce to rewarm them.

Step 16

In large saucepan, bring carrots, butter, 3/4 cup water and 1 tsp salt to a boil.

Step 17

Cover and reduce heat to medium-low and gently simmer for 15 to 20 minutes, or until carrots are completely tender.

Step 18

Transfer carrots and liquid to blender and blend at least 1 minute, or until completely smooth.

Step 19

Season with more salt if needed. Keep carrot puree warm.

Step 20

To serve, Spoon carrot puree into center of dinner bowls. Place short ribs atop puree. Spoon sauce over the short ribs and around the puree and serve.