Ingredients
3-4 lbs. bone-in beef short ribs
1 bottle of good red wine
1 medium onion, peeled and quartered
handful of herbes de provence
kosher salt & pepper to taste
filtered water
1 cup all-purpose flour
2 tbsn. unsalted butter
Preparation
Pat the ribs dry. In a medium bowl, mix some salt and pepper into the flour to season, and toss the ribs to lightly coat. Over medium-high heat, melt the butter in the bottom of a large oven-safe pot. Sear the ribs in the hot butter, letting each side brown for about a minute, until all four sides are browned. Pour the whole bottle of wine over the top of the browned ribs, and then add just enough filtered water to barely cover the ribs Toss in the onion quarters and the herbes de provence. Season with kosher salt and pepper to taste. Cover the pot tightly with a lid and cook at a simmer or lower for 3-4 hours, or place in a 350º oven, covered, for 3-4 hours.
