Cook Method: Braise
Cook Time: 4 hours
1.5 lb boneless shortrib
2 T vegetable oil
1 white onion
2 stalks celery
1 bulb fennel
3 sprigs thyme
1 Qt beef stock
1 bottle red wine
Preheat oven to 350°.
Salt and pepper short ribs. Heat a heavy-bottomed
Dutch oven over medium heat. Add oil, let heat for
1 minute, then add short ribs and sear 2-3 minutes
on all sides.
Add vegetables and liquid, scraping up browned bits
from the bottom of the pan. Bring to a simmer.
Cover and cook in oven for 3-4 hours, until a fork can
penetrate the meat easily.
Remove shortribs and strain vegetables from sauce.
Adjust sauce for seasoning and thicken by simmering,
uncovered, if necessary.