Red Wine Braised Short Ribs

, Serves 2-4

Flour-dredged short ribs seared, then braised until fall-apart tender in red wine and beef broth, finished with a buttery reduction.

prepPreheat oven to 350°F / 175°C
4-8 bone-in beef short ribs, trimmed	Salt, dredge & sear ribs 2-3 min/side	Cook vegetables 4-5 min, add garlic	Add wine & broth, scrape up browned bits	Add herbs, peppercorns & sugar, simmer	Cover, braise 350°F / 175°C, 3 hrs	Strain, reduce by half 15-20 min	Whisk in butter, serve over ribs
Kosher salt
125 g all-purpose flour (for dredging)
Neutral oil (for searing)
1 yellow onion, roughly chopped
2 ribs celery, roughly chopped
1-2 large carrots, peeled & roughly chopped
1 head garlic, halved horizontally
1 bottle (750 ml) red wine
950 ml beef broth
1 sprig fresh rosemary
1 sprig fresh thyme
35 g whole black peppercorns
50 g brown sugar
14 g unsalted butter

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