worth the work for the smell alone.
4-8 short ribs (2 per person)
1 onion, roughly chopped
2 celery stalks, roughly chopped
1-2 large carrots, roughly chopped (or, you can buy store-made mirepoix)
6 cloves garlic, whole
1/2 cup flour
1 tbs sea salt
bundle of fresh rosemary
1 tsp dried thyme
2 tsp black pepper
1 bottle cabernet sauvignon (spend $15-$20 on something you would drink)
1 box of beef broth, the smaller one
1/4 cup brown sugar
1 tbs butter
Preheat the oven to 350.
Heat avocado/neutral oil in a large Dutch oven over medium/high. Trim any large pieces of fat from the short ribs. Combine the flour and sea salt, and dredge the short ribs on all sides. Sear for 2-3 minutes on each side until golden brown, and remove from Dutch oven.
Saute the onion, celery, and carrots for 4-5 minutes until softened. Add the whole garlic cloves. Add the red wine and beef broth, and deglaze the pot. Add brown sugar, rosemary, thyme, and black pepper. Bring to a boil, add the short ribs back in, cover, and put in the oven for 3 hours.
Remove the ribs from the pot with tongs. (The bones will probably just fall out.) Scoop/strain out all of the aromatics. Cook the sauce over medium heat until reduced by half - 15-20 minutes, stirring often. Finish with butter.