Red Wine Braised Short Ribs

• 4 pounds boneless beef short ribs
• 2 yellow onions (small dice)
• 15 garlic cloves (minced)
• 5 carrots (medium chunks)
• 3 cups red wine
• 4 cups beef stock
• 1/2 cup flour
• 1/2 teaspoon fresh thyme minced
• 2 tablespoons butter
• 4 tablespoons olive oil
• 1 tablespoon sugar
• salt & pepper

1. Add the olive oil to a large (wide) heavy pot and start heating. Add the diced onions and sugar and cook until it starts to caramelize, about 15 minutes. Scoop out onions and set aside. Pre-heat the oven to 350 degrees.
2. Season the short ribs heavily with salt and pepper and dregde lightly in flour. Brown the pieces in the pot until nice and golden brown on all sides. Do not over crowd the pan, do in several batches if you need to so the meat can brown. Set the beef aside on a plate.
3. Add the onions back into the pot and add in the garlic and carrots and saute another couple minutes.
4. Deglaze the pan with the red wine. Make sure to scrape up all of the bits from the bottom of the pan. Now add in the beef stock and short ribs.
5. Bring the dish up to a boil and then cover loosely and put in the oven. Cook for about 2 hours in the oven. Then put on the stove top and reduce down by 1/4. Adjust the salt and pepper. Finish by adding in the thyme and butter. Enjoy!

boneless beef short ribs, yellow onions, garlic, carrots, red wine, beef stock, flour, thyme, butter, olive oil, sugar, salt

Taken from food52.com/recipes/6623-red-wine-braised-short-ribs (may not work)