2 tbsp peanut oil
1 onion, medium dice
1 stalk celery, medium dice
1 small carrot, medium dice
4 cloves of garlic
6 pieces of beef short ribs
2 tbsp of tomato paste
1 cup of all-purpose flour
1 bottle of cabernet sauvignon
1 bunch of fresh thyme
2 fresh bay leaves
Salt and black pepper
Heat a large braising dish to medium heat and add the oil. Season the
short ribs with salt and black pepper and brown them in the hot oil on
all sides. Remove the ribs.
Add the onion, celery, carrot, and garlic to the oil and saute until
softened and then browned.
Add the tomato paste to the vegetables, and then cook the tomato paste
for about another 4 minutes.
Add the flour and mix thoroughly with the vegetables. The mixture will
become dry in clumpy in appearance. Add the wine and mix in well.
Let this cook until it become very thick.
Add the short ribs to the mix and then add enough water just to cover
Bring the meat up to a boil and then lower the heat to a slow
simmer. Let cook on the low heat for roughly 3 hours or until the meat
is fork tender. If you wish, you could also place in a oven for to 3
Remove the meat from the dish and then, if necessary, put the dish back
on the stove to reduce the liquid to the desired thickness. Strain the
sauce and then either serve or cook until later use.