Cabernet Braised Short Ribs

Serves 4
8 -10 ounces beef short ribs
1 cup flour
1/ 4 pound butter
4 teaspoons olive oil
1 medium yellow onion, diced
1 carrot, peeled and diced
2 ribs celery, medium diced
2 sprigs thyme
6 bay leaves
2 tablespoons garlic, chopped
2 cup red wine
6 cup veal stock
8 roma tomatoes, quartered
Preheat oven to 325 degrees.
Lightly dredge the short ribs in the flour and set aside.
In a skillet, heat the butter till it begins to brown, then sear the short ribs for 5 minutes on each side. Remove from the pan and pat dry.
In a braising pan, heat the olive oil and sweat the carrot, celery, onion, thyme, bay leaves, and garlic till softened. Add the red wine and let simmer for 10 minutes.
Place the browned short ribs in the pan and pour the veal stock in, then add the tomatoes.
Cover the pan with foil and bake for approximately 2 hours, turning frequently, till the meat is almost falling of the bones, Remove the ribs from the pan and set aside.
Take the juices from the pan and strain into a sauce pan and reduce till thickened, season with salt and pepper and pour over the ribs when serving.