Braised Short Ribs

1 tablespoon canola oil
2 pounds boneless beef short ribs
Salt (to taste)
Black Pepper (to taste)
1 carrot (coarse dice)
2 stalks celery (coarse dice)
1 medium onion (coarse dice)
6 medium cloves garlic, cracked
1 cup red wine
3 cups beef broth
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 tsp peppercorns

Preheat the oven to 325°F.

Beginning with a large braising pan with a lid, heat the tablespoon of canola oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the spices and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.

After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.