As per Jean Georges -
2 tbsp vegetable oil
3 tbsp unsatled butter
4 Lbs short ribs
salt and pepper
1 large onion, roughly chopped 1 large carrot roughly chopped
1 stalk celery, roughly chopped
4 large cloves garlic, smashed
3 sprigs thyme
4 stems parsley
1/2 cup parsley, chopped
1 or 2 bay leaves
1 bottle Cote Du Rhone or Zinfandel
1. In a casserole at high heat- brown the ribs well on all sides, season as you cook about 20 minutes. Remove ribs, discard fat, and wipe casserole clean.
2. Pre-heat oven to 350 degrees. 1 tbsp oil and 1 tbsp butter, med high heat, add onion, carrot, celery, garlic, pepper and large pinch salt, cook, stirring until onions are soft, about 10 minutes.
3. Add wine, thyme, parsley stems, bay leaves, bring to boil and add ribs and cover. Place in oven for 3 hours until meat is tender, turning once or twice per hour.
4. Transfer ribs to a platter, strain liquid extracting all the juices into a bowl and refrigerate sauce and meat separately. Skim fat when sauce is cooled. Reheat, boil and stir in 1 tbsp butter, whisk until slightly thick, add ribs, 1/2 the parsley and re-heat ribs. Season and serve. Garnish with parsley.
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Serve over mashed potatoes or similar root vegetable. Note : it might take longer than 3 hours. Leave yourself 4 just in case. When the meat is stringy and falls apart, it's done.
I've made this numerous times and have yet to be disappointed.