Merlot Braised Beef Short Ribs

• 8 meaty beef short ribs
• salt & pepper
• 1 cup merlot (I use wine from BC vineyards)
• 2 1/2 cups beef stock
• 1/4 cup flour
• 1 tablespoon brown sugar
• 2 tablespoons Dijon mustard
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 4 -5 sprigs fresh thyme

1. Preheat oven to 450 F.
2. Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.
3. Roast for 30 minutes.
4. Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.
5. Bring to a boil, boil 2 minutes and then remove from the heat.
6. Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.
7. Reduce the oven temperature to 325u0b0F.
8. Pour the wine/stock mixture over the ribs.
9. Cover and bake for 2 hours or until the meat is very tender and falling off the bone.
10. Skim any fat from the surface of the ribs before serving.

salt, merlot, beef stock, flour, brown sugar, mustard, onion, garlic, thyme

Taken from www.food.com/recipe/merlot-braised-beef-short-ribs-269739 (may not work)