Ingredients

• 4 pounds beef short ribs
• salt and pepper to taste
• 1 cup all-purpose flour
• 0.5 cups olive oil
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 tablespoons minced garlic
• 1 tablespoon dried thyme
• 3 large bay leaves
• 1 cup red wine
• 8 cups beef stock
• 0.25 cups chopped fresh parsley

Instructions

1. 1 Gather the ingredients.
2. 2 Season ribs with salt and pepper, then dredge in flour.
3. 3 Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate.
4. 4 Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.
5. 5 Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
6. 6 Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil.
7. 7 Reduce the heat to low and add ribs.
8. 8 Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
9. 9 Discard bay leaves. Stir in parsley and serve.

Nutrition per serving