Braised Beef Short Ribs

• 2 lbs short ribs
• Dutch oven

• 2 cups beef stock
• 1 1/2 cup Merlot

• 1/2 cup chopped carrots
• 1 whole sliced onion
• 1/4 cup flour
• 4 cloves garlic
• 1/4 cup flour
• 2 ~ 5 tbs olive oil
• Salt and Pepper
• 2 Bay Leaf

Chop carrots about 1 inch or 1/2 inch in length. Slice the onion into quarter inch rings/thin rings. Peel then chop garlic. Set aside prepared carrots, onion, and garlic.
Place the flour in bowl, pat dry the short ribs. Toss the ribs in the flour. Dust off excess flour. Medium heat, put the olive oil in dutch  oven. Place short ribs the dutch oven. Sear/brown ribs on all sides of ribs then remove them from the dutch oven. Salt and pepper the ribs. 

Add beef stock to the dutch oven to de-glaze it ( scrape the stuck on  brown bits from the bottom use a wooden spactula to avoid damage the dutch oven).  Set the dutch oven to medium heat. Once simmering add the short ribs, carrots, onions, garlic, and the bay leafs. You can place the short ribs on top of the onions if you would like. Reduce the heat to low add the merlot and cover. Stir every 10 minutes. This ensure the ribs do not stick to the bottom of the pan. Cook for 1 1/2 hours to 2  hours.

You do not have to use merlot. I prefer it but Chianti or any other wine that pairs well with steak or meats. If you do not know what wine to get, the bottle of wine says what it pairs with. It also will say the flavors the wine has. Do not spend more than $70 on the wine whatsoever. The merlot I get is $30 and is wonderful.