1 ½ – 2 lbs Short Ribs, thawed
1 tsp freshly ground black pepper
1 yellow onions
3 tbsp olive oil
4 cloves of garlic, skins on
2 sprigs of thyme
1 bay leaf
2 tsp balsamic vinegar
1 cup hearty red wine
2 cups beef stock
Heat the oven to 325˚. Season the short ribs with black pepper and set aside. Peel onion and cut into quarters lengthwise, then in half again, width-wise. Peel and dice the carrot.
In a Dutch oven or heavy-bottomed pot, heat 3 tbsp olive oil until very hot, then sear the short ribs until brown on all sides, 2-3 mins per side. (If using a small pot, you may have to do this in batches so that you don’t crowd the meat.)
Remove the meat from the pot, turn the heat to medium, and add the onion, carrot, garlic, thyme, and bay leaf to the remaining oil. Cook, stirring and scraping the pot, until the vegetables begin to brown, approximately 6 minutes. Add the vinegar and wine and turn up the heat; cook until the liquid reduces by half. Add the stock and bring to a boil.
Remove the pot from the heat, and nestle the meat back into to the pot in a single layer, bones upright. Cover the pot tightly with a lid and braise in the oven for 2 ½ – 3 hours, until the meat is tender and gives way easily to a knife.
Serving Suggestions: This dish is wonderful served with roasted winter squash and roasted or sautéed kale with a garlicky dressing.