3 tbsp olive oil
8 beef short ribs
Salt and freshly ground black pepper to taste
1 cup flour
1 celery stalk cut into 1/4" chunks
2 carrots cut into 1/4" slices
3 shallots, finely diced
4 garlic cloves, minced
3 tbsp tomato paste
1 tsp crushed red pepper flakes
1 bay leaf
2 tsp fresh thyme leaves
1/2 cup beef broth
3/4 cup red wine
1 tbsp flat-leaf (Italian) parsley, chopped
Season the short ribs well with salt and pepper on all sides. Coat evenly in flour, shaking off excess. Heat 1 tbsp of the olive oil in a Dutch oven. Sear the ribs on all sides, working in batches, about 10 mins total adding olive oil as necessary. Transfer to a plate when done.
Warm 1 tbsp olive oil over medium heat and add the celery, carrots and shallot. Cook till lightly browned, about 10 mins. Add the garlic and tomato paste and cook for another minute. Add the red pepper flakes, bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Returns ribs to the pot, cover and cook on low for 4 1/2 to 5 hours till meat is tender.
Garnish with parsley and serve with mashed potatoes and green beans.
Serves 4-6