Ingredients

• 2 tbsp peanut oil
• 1 onion, medium dice
• 1 stalk celery, medium dice
• 1 small carrot, medium dice
• 4 cloves of garlic
• 6 pieces of beef short ribs
• 2 tbsp of tomato paste
• 1 cup of all-purpose flour
• 1 bottle of cabernet sauvignon
• 1 bunch of fresh thyme
• 2 fresh bay leaves
• Salt and black pepper
• Heat a large braising dish to medium heat and add the oil. Season the
• all sides. Remove the ribs.
• Add the onion, celery, carrot, and garlic to the oil and saute until
• softened and then browned.
• Add the tomato paste to the vegetables, and then cook the tomato paste
• for about another 4 minutes.
• Add the flour and mix thoroughly with the vegetables. The mixture will
• Let this cook until it become very thick.
• Add the short ribs to the mix and then add enough water just to cover
• the meat.
• Bring the meat up to a boil and then lower the heat to a slow
• simmer. Let cook on the low heat for roughly 3 hours or until the meat
• hours.