Braised Beef Short Ribs

• 4 pounds Boneless beef short rib
• 1 cup Flour seasoned with salt and pepper
• 1/4 cup Olive oil (or other fat...bacon drippings, goose fat, etc.)
• 4 cloves Peeled garlic (germ removed)
• 3 Onions (unpeeled)
• 6 Carrots (unpeeled, scrubbed)
• 6 ounces Tomato Paste (1 small can)
• 1 cup Good red wine
• 2 cups Beef stock
• 1 Bay leaf
• 1 tablespoon Balsamic vinegar
• 1 bunch Fresh thyme
• 3 Celery ribs

1. Preheat oven to 250 degrees
2. Dust ribs in flour mixture, shaking off excess.
3. Heat fat in large, heavy ovenproof pot over medium high heat until hot (not smoking).
4. Brown short ribs in batches, transfer to plate.
5. Chop garlic, onions, carrots and celery in food processor. Add to hot fat and sautee for about 5 minutes.
6. Add thyme, bay leaf, tomato paste, wine, stock and vinegar to vegetable mixture. Season with salt and pepper, stir and bring to a boil.
7. Add beef short ribs to pot, covering with sauce. Cover and braise in oven about 4+ hours.
8. Transfer short ribs to ovenproof platter and keep warm. Skim fat from sauce, then pour through fine sieve or food mill set over saucepan. Discard solids and skim fat. Pour sauce over ribs to serve.

beef short rib, flour, olive oil, garlic, onions, carrots, tomato, red wine, stock, bay leaf, balsamic vinegar, thyme, celery

Taken from www.epicurious.com/recipes/member/views/braised-beef-short-ribs-5699b07cba0479d720da1cbf (may not work)