Ingredients
3 pounds bone-in beef short ribs3 tablespoons butter1 large sweet onion, halved and sliced2 celery ribs, thinly sliced1 medium carrot, thinly sliced1 garlic clove, mincedDash dried thyme2 tablespoons all-purpose flour1 cup water1 cup dry red wine or beef broth1 beef bouillon cube or 1 teaspoon beef bouillon granules2 tablespoons minced fresh parsley1/2 teaspoon Worcestershire sauce1/4 teaspoon salt1/4 teaspoon browning sauce, optional1/8 teaspoon pepper
Preparation
Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
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.
Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.
