Beef Short Ribs In Burgundy Sauce

• 3 pounds bone-in beef short ribs
• 3 tablespoons butter
• 1 large sweet onion, halved and sliced
• 2 celery ribs, thinly sliced
• 1 medium carrot, thinly sliced
• 1 garlic clove, minced
• Dash dried thyme
• 2 tablespoons all-purpose flour
• 1 cup water
• 1 cup dry red wine or beef broth
• 1 beef bouillon cube or 1 teaspoon beef bouillon granules
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon browning sauce, optional
• 1/8 teaspoon pepper

1. Preheat oven to 450u0b0. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
3. Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
4. Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

butter, sweet onion, celery, carrot, garlic, thyme, flour, water, red wine, beef bouillon granules, parsley, worcestershire sauce, salt, browning sauce, pepper

Taken from www.tasteofhome.com/recipes/beef-short-ribs-in-burgundy-sauce/ (may not work)