2-3 lbs. bone-in beef short ribs
1 large onion, roughly chopped
1 rib celery, roughly chopped
1 medium carrot, roughly chopped
2 sprigs fresh thyme
1 bay leaf
3 cloves fresh garlic, crushed
1 cup red wine
5 cups stock (veal, beef or chicken)
salt and fresh ground black pepper
Preheat oven to 325 degrees. Season short ribs with salt and ground pepper, set aside on counter. Place 1 tsp. of olive oil in a cast iron or heavy bottomed skillet. Heat skillet to medium high and place the short ribs on either of the cut sides down. Sear for 3-5 minutes, careful not to burn. Flip to the other cut side and sear again. Repeat with the top side of the rib opposite the bone. Remove ribs from pan.
Continuing on medium high heat, place onions, carrots and celery into the pan. Stir around to evenly cook and begin to pull the drippings (fond) off the bottom of the pan. (This is where a majority of your flavor will come from.) Once the onions have begun to caramelize, add the garlic, thyme and bay leaf. Stir around to incorporate and add the wine. Continue to stir and reduce the wine by half. Add the stock and the juices that have accumulated with the short ribs. Bring to a boil and pour into an oven-safe dish and place the short ribs atop the vegetables. (They do not need to be submerged.) Cover with lid or foil and place in the oven at 325 degrees and cook for 2-3 hours.
Remove from oven and allow to rest, covered, for 20 minutes. Gently remove short ribs and place on serving dish. Pass the braising liquids through a fine mesh strainer and into a sauce pan. Bring liquids to a boil and skim the fat. Spoon braising liquid over the short ribs and serve.
This technique works well with bone-in cuts, but also boneless, just reduce cook time by 15-20 minutes.