Ingredients
3-4 lbs. short ribs
6 T. olive oil
1 onion, quartered
2 celery stalks, cut in half
1 carrot, cut in half
4 garlic cloves
1.5 C. dry red wine
6 C. low-salt beef broth
2 T butter, room temp.
2 T. flour
3 T. Chopped fresh parsley
1 t. chopped fresh thyme
Preparation
Sprinkle ribs with salt and pepper. Heat oil in heavy large pot over medium-high heat. Add ribs; cook until brown, turning often, about 8 minutes. Transfer to large bowl. Add onion, celery, carrot and garlic to pot; saute until vegetables are brown, scraping bottom of pot often, about 7 minutes. Return ribs and any juices from bowl to pot. Add wine and bring to boil. Add broth. Bring to simmer. Cover and simmer over medium-low heat untl meat is tender, about 2 hours. Mix butter and flour in small bowl to form smooth paste. Using tongs transfer ribs to large bowl; cover. Strain cooking liquid; discard solids. Return cooking liquid to pot. Whisk in flour mixture. Boil until sauce thickens slightly, whisking often, about 7 minutes. Return ribs to sauce. Stir in parsley and thyme. Cover; simmer just until ribs are heated through, about 5 minutes. Serve with Celery Root Puree.
