Tank Cooks Short Ribs

Thanks to Che Raoul for the recipe

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Ingredients:
3 Tablespoons olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs
salt and pepper, to taste
1/4 cup all-purpose flour
1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 cups low-sodium beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Directions:
1. Preheat oven to 350 degrees F.
2. Heat one tablespoon of oil over medium-high heat in a large Dutch oven or oven-safe pot with a lid. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn the heat high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook for 2 minutes.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
6. Add ribs, veggies, and (whole) thyme and rosemary sprigs to the pot.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
8. Remove the pan from the oven and allow it to rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid before serving.
9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days, depending on the freshness of your ingredients.