fourlegs

Beef Short-ribs

• 4 to 5 boneless beef short ribs (2 to 2.5 pounds)
• 2 teaspoons salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 1 carrot, peel and diced 
• 1 celery stalk, diced
• ½ large yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 1 tablespoon tomato paste
• ½ cup dry red wine, like Cabernet Sauvignon
• 2 cups beef stock 
• 4 sprigs of fresh thyme

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Brown Gravy

• 1 tablespoon salted butter
• 1 tablespoon all purpose flour
• ¾ cup of short rib drippings pepper