Dave's Eats

• 8 8 bone-in short rib
• salt, to taste
• black pepper, to taste, cracked
• ¹⁄₂ cup ¹⁄₂ cup (61 g) all-purpose flour

• 8 8 bone-in short rib
• salt, to taste
• black pepper, to taste, cracked
• ¹⁄₂ cup ¹⁄₂ cup (61 g) all-purpose flour

Preheat oven to 350°F. Pat short ribs dry, season generously with salt and pepper, then dredge lightly in flour.

• canola oil, for searing

• canola oil, for searing

Heat oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned (about 2–3 min per side). Remove and set aside.

• 1 1 onion, chopped
• 3 to 4 stalks 3 to 4 stalks celery, chopped
• 3 to 4 3 to 4 carrots, chopped

• 1 1 onion, chopped
• 3 to 4 stalks 3 to 4 stalks celery, chopped
• 3 to 4 3 to 4 carrots, chopped

Lower heat to medium. Add onion, celery, and carrots to the pot and sauté until softened and lightly golden.

• 2 2 garlic bulb, halved
• 4 to 6 sprigs 4 to 6 sprigs rosemary

• 2 2 garlic bulb, halved
• 4 to 6 sprigs 4 to 6 sprigs rosemary

Add halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant.

• 1 1 bottle red wine
• 1 L 1 L (1 kg) beef broth
• ¹⁄₄ cup ¹⁄₄ cup (54 g) brown sugar
• 2 Tbsp to ¹⁄₄ cup 2 Tbsp to ¹⁄₄ cup whole black peppercorns

• 1 1 bottle red wine
• 1 L 1 L (1 kg) beef broth
• ¹⁄₄ cup ¹⁄₄ cup (54 g) brown sugar
• 2 Tbsp to ¹⁄₄ cup 2 Tbsp to ¹⁄₄ cup whole black peppercorns

Pour in red wine and beef broth, scraping up all the browned bits. Stir in brown sugar and peppercorns and bring to a gentle simmer.

Return short ribs to the pot, nestling them into the liquid. Cover and braise in the oven for about 3 hours, or until meat is fall-off-the-bone tender.

Return short ribs to the pot, nestling them into the liquid. Cover and braise in the oven for about 3 hours, or until meat is fall-off-the-bone tender.