It is no secret I love short ribs!  They were not on my shopping list on Sunday, but when I saw these beautiful ribs; on sale, they jumped right into my basket.  I procrastinated and did not get around to marinating them, as I usually do.  I searched the internet and came across this “quicker” recipe.  It is inspired by one Jenny Rosentrach and Andy Ward created at Bon Apetit.

For the Braised Short Ribs

2-3 pounds of beef short ribs, approximately 6-8

Kosher salt and freshly ground black pepper

2  tablespoons vegetable oil

1 medium onion, diced

1 large carrot, peeled and diced

1 celery stalk, peeled and diced

2 tablespoons Wondra flour

1 tablespoon tomato paste

3/4 of 750-ml bottle dry red wine

Tie the herbs together with kitchen twine, into a little bundle:

a few sprigs of sprigs flat-leaf parsley

a few sprigs of thyme

2 sprigs rosemary

2 fresh or dried bay leaves

3-4 cloves of garlic, peeled

2 cups low-salt beef stock

Bisto for thickening

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined 2-3 minutes. Stir in wine, then add the herb bundle, garlic cloves and short ribs with any accumulated juices. Bring to a boil; lower heat and simmer until wine is reduced by half, about 25 minutes.  Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, about 3 hours. Transfer short ribs to a platter.  Remove the herb bundle.  Spoon fat from surface of sauce and discard. I used my fat separator, to get as much fat out of the sauce as possible.  I did not strain out the carrot, celery and onion, as the recipe suggests.  Bring the sauce to a boil and thicken with a couple tablespoons of Bisto.  Taste for seasoning.   Serve with mashed potatoes.  YUMM!

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