Merlot Braised Beef Short Ribs

Ingredients

• 8 meaty beef short ribs
• salt & pepper
• 1 cup merlot (I use wine from BC vineyards)
• 2 1/2 cups beef stock
• 1/4 cup flour
• 1 tablespoon brown sugar
• 2 tablespoons Dijon mustard
• 1 medium onion, halved and thinly sliced
• 2 garlic cloves, thinly sliced
• 4-5 sprigs fresh thyme

Directions

1. 1

   Preheat oven to 450 F.

2. 2

   Season the short ribs with salt and pepper and place in a roasting pan that's just large enough to hold them in a single layer.

3. 3

   Roast for 30 minutes.

4. 4

   Meanwhile, place the wine, stock, flour, sugar and mustard in a medium-sized pot and whisk until well combined. Mix in the onion, garlic and thyme.

5. 5

   Bring to a boil, boil 2 minutes and then remove from the heat.

6. 6

   Once the short ribs have roasted for 30 minutes, remove from the oven and drain away the excess fat.

7. 7

   Reduce the oven temperature to 325°F.

8. 8

   Pour the wine/stock mixture over the ribs.

9. 9

   Cover and bake for 2 hours or until the meat is very tender and falling off the bone.

10. 10

    Skim any fat from the surface of the ribs before serving.