Here is an unusual way to determine what to make for dinner. I had half of a carton of beef stock left over in the refrigerator. So I searched through my electronic recipe collection for recipes that required beef stock. Lo and behold I found something. I just had to defrost the ribs from the freezer.
Cabernet Sauvignon Braised Beef Short Ribs
adapted from Bon Appetit October 2011
3 lbs. bone-in beef short ribs
Kosher salt and freshly ground black pepper
1 1/2 Tbsp. olive oil
2 medium onions, chopped
2 medium carrots, peeled, chopped
1 celery stalks, chopped
1 1/3 Tbsp. flour
3/4 Tbsp. tomato paste
2 cups Cabernet Sauvignon
1 Tbsp. dried parsley
1 Tbsp. dried thyme
1 1/2 tsp. dried oregano
2/3 tsp. dried rosemary
1 dried bay leaves
1/2 head of garlic, halved crosswise
2 1/2 cups beef stock
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large ovenproof pot. Working in batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 1 1/2 Tbsp.. drippings from pot.
Add onions, carrots, and celery to pot and cook until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve ribs topped with sauce.