my recipe was based on http://abc.go.com/shows/the-chew/recipes/beer-braised-short-ribs-mario-batali only I used red wine instead of beer
4 lbs bone-in beef short ribs (cut into pieces - let your butcher do this)
salt & pepper
2 carrots, roughly chopped
1 onion, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, smashed
1 1/2 cups of good quality red wine (I used a Merlot, but as long as its good enough to drink, you are good to go!)
2 cups tomato sauce (I used 2 - 8 oz cans)
1 cup beef stock
1/2 bunch fresh thyme
1/2 bunch fresh rosemary
1/2 bunch fresh oregano
Preheat your oven to 275 degrees. In a large oven proof dish, (such as a dutch oven), brown the short ribs on all sides in a couple tablespoons of olive oil. You may have to do this in batches, as you won't get a good brown if you overcrowd the pan. Once you have them browned (not cooked through at this point), remove them from the pan and pout out any remaining fat.
Now its time for the veggies. Cut the carrots, celery and onions into equal size pieces. I left mine rather large because I like them that way, but either way is fine.
In the same pot, (after browning the short ribs), saute the veggies for 3-5 minutes in 1-2 T of olive oil. Salt and pepper to taste. Add the garlic and stir until the garlic is fragrant.
Add the red wine to the vegetables and deglaze the pan.
Add the fresh herbs, (thought I would include a picture so you could see approximately how much I used - the stem and all!), and put the short ribs back in.
Serve with your favorite sides with some extra cooking liquid (gravy) poured over the top. Enjoy!!!