Ingredients

• 3 cups flour
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 3 tablespoons kosher salt
• 2 tablespoons black pepper
• 8 beef short ribs (about 6 ounces each)
• 4 tablespoons olive oil
• 2 cups chopped onions
• 2 cups chopped celery
• 2 cups chopped carrots
• 2 cups red wine
• 1 head garlic, papery outer husks removed, cut in half (about 12 cloves)
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• Low-sodium beef broth, enough to cover ribs (about 32 ounches)

Directions

1. Heat oven to 300°F.

2. Combine the flour, garlic powder, onion powder, salt, and pepper in shallow bowl; mix well. Dredge the short ribs in the seasoned flour and shake off the excess.

3. Heat the olive oil in a large braising pan or ovenproof casserole over medium-high heat. Working in several small batches, sear the ribs until well browned on all sides. Remove from pan and set aside.

4. Lower heat to medium, add the onions, celery, and carrots; cook until well browned and caramelized.

5. Add the red wine, garlic, rosemary, and thyme and simmer until liquid is reduced.

6. Return beef short ribs back to the pan; add beef broth to almost cover the ribs.

7. Braise covered in oven for 2 to 3 hours, or until the meat is tender and falling off the bone.

8. Carefully remove the beef ribs from the pan and arrange on a serving platter; pour braising liquid through a fine sieve strainer; arrange the vegetables on platter.

9. Bring braising liquid to a boil, reduce heat and simmer to desired consistency. To serve, pour sauce over short ribs and vegetables.

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