Orchard Pond Short Ribs

1cup all-purpose flour (for dredging)
1 1/2 teaspoon salt
1 teaspoon black pepper
7 tbl Extra Virgin Olive Oil
1 yellow onion- chopped
2 carrots- chopped
2 celery stocks- chopped
3 garlic cloves
1/2 bottle red wine
12 tomatoes or 2-28oz canned whole tomatoes(chopped)
10 sprigs of thyme
2 cups beef stock

Season the ribs with salt and pepper and then dredge with the flour, shake off extra flour.
Over medium heat use 5 tbl of oil to brown all sides of ribs.
Remove and place in deep baking pan
Add remaining oil in hot pan and sweat the onions,carrots,and celery, cook until soft
Deglaze with the wine
Add tomatoes, thyme, and beef stock
Pour over the ribs, cover pan with foil
350 degree oven for 3-4 hours until meat is tender.

Enjoy with a big mouthed wine such as a Syrah or Chianti

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