Ingredients

• 400g/14oz Short Ribs
• 1.5 tsp salt & pepper
• 2 tbsp olive oil
• 3 garlic cloves (crushed)
• 1 large onion (chopped)
• 2 ribs of celery (chopped)
• 2 carrots (chopped)
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef stock/broth
• 2 sprigs of fresh thyme
• 2 bay leaves
• 4 tbps of butter and flour (optional)

The Fun Part

1. Sprinkle/season beef with salt and pepper
2. In dutch oven/cast iron pot, braise the ribs by browning them on high-ish heat (keep in mind cast iron usually takes less heat than recommended)
3. Turn down heat to medium. Add onions and garlic, and cook until you start to smell the onions and they don't stick
4. Add carrots, celery, and cook until a sweet smell starts, and they start to soften
5. Mix in tomato paste
6. Mix in the red wine to deglaze, and then the broth/thyme/bay leaves
7. mix in the beef, making sure they are covered by liquid
8. Cover lid and let sit for 2 and a half hours on low simmer
9. (Optional) melt the butter and then mix in flour until it turns a slight golden brown. Mix into the pot to thicken and create a sauce to poor over the meal
10. (Optional 2) take out all the meat, sift out the veggies, poor liquid back in, and reduce to create a demi glaze. Freeze into ice cubes, and save for future meal (add a couple of cubes, cut up shallots, red wine, and a knob of butter to create a tasty bordelaise sauce for steaks) 

Notes