Ingredients:
- 4 beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup white wine
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon butter
- 2 tablespoons all-purpose flour
Instructions:
Warm the oven up to 325F 165C
Add salt and pepper to the short ribs
A big pot that can go in the oven should have olive oil in it
It will take about 34 minutes per side to brown the short ribs after you add them
Take it out of the pot and set it aside
Put the chopped onion in the same pot and cook for about 5 minutes, until it gets soft
After you add the garlic, cook for another minute or two
Fill the pot with white wine and beef broth
Scrape the bottom of the pot to get rid of any browned bits
Add the rosemary, thyme, and bay leaf back to the pot with the short ribs
Put the pot in an oven that has already been heated and cover it
Let the meat cook for two and a half to three hours, or until it is soft and falls off the bone
Take the pot out of the oven and put the short ribs on a plate when its done
Wrap in foil to keep warm
Pour the cooking liquid through a strainer into a saucepan
Throw away the solids
Bring to a low boil
Make a paste beurre mani by mixing butter and flour in a small bowl
Stir the paste into the liquid that is simmering until it gets thick
Pour the white wine sauce with herbs over the short ribs before serving
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