Braised Short Ribs in Vegetable Ragout

• 2 lbs beef short ribs
• 3 tablespoons olive oil
• 1 tablespoon salt
• 2 teaspoons pepper
• 1 teaspoon ground thyme
• 3 garlic cloves, roughly chopped
• 3 onions, chopped
• 3 carrots, chopped
• 1 bay leaf
• 12 cup white wine
• 34 cup chicken broth

1. Pre-heat oven to 275 degrees.
2. In a large, oven-safe dutch oven or heavy bottomed pot, heat the olive oil on medium-high heat.
3. Season short ribs generously with kosher salt, black pepper and ground thyme on all sides.
4. In the olive oil, sear the short ribs in batches.
5. About 3 minutes on each side.
6. Transfer ribs to a plate and set aside.
7. Lower heat to medium and add garlic and onions.
8. Saute for 4 minutes to soften.
9. Add carrots and bay leaf and continue to saute for 3 minutes more.
10. If using other vegetables, add them to the pan now and saute for as long is necessary.
11. Add the white wine to the pan and stir to combine ingredients.
12. About 2 minutes.
13. Add short ribs and drippings to the pan.
14. Bury the ribs deep into the vegetable mixture and add chicken broth.
15. Cover with a lid.
16. Bring pot to a boil and place inside pre-heated oven for 2 hours.
17. Serve with mashed potatoes or buttered egg noodles and enjoy!

olive oil, salt, pepper, ground thyme, garlic, onions, carrots, bay leaf, white wine, chicken broth

Taken from www.food.com/recipe/braised-short-ribs-in-vegetable-ragout-362507 (may not work)