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1
Pat short ribs dry and season on all sides with 1 teaspoon salt and 1/2 teaspoon fresh cracked black pepper.
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2
Combine flour with 1 teaspoon salt and 1/2 teaspoon fresh cracked black pepper and stir together.
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3
Dredge each rib piece to lightly coat with flour on all sides.
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4
In a heavy-bottomed skillet, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring the browned ribs to the bowl of you crockpot.
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5
Sprinkle the browned ribs with thyme.
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6
Add chopped onions and celery to pan and cook over medium heat, stirring, until golden.
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7
Add garlic and cook, stirring, 1 minute.
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8
Add wine, broth, and Worcestershire sauce, deglazing the pan and bring to a boil.
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9
Pour the sauce over ribs in crockpot.
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10
Add pearl onions and carrots into the crockpot, stirring and pushing them down to make sure they are covered by liquid.
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11
Set crockpot on low for 6 to 8 hours.
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12
* After 6 or 8 hours, when the meat is done to your liking...
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13
If you want to thicken the juices before serving, remove meat and vegetables to a plate and pour off juice (you may strain, if youd like) into a large skillet and bring to a boil, reducing to the desired consistency.
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14
Reduce heat and return meat and vegetables to the pan and continue cooking for a couple of minutes until meat is heated through.
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15
OVEN METHOD:
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16
Preheat oven to 350 degrees F.
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17
Pat short ribs dry and season on all sides with 1 teaspoon salt and 1/2 teaspoon fresh cracked black pepper.
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18
Combine flour with 1 teaspoon salt and 1/2 teaspoon fresh cracked black pepper and stir together.
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19
Dredge each rib piece to lightly coat with flour on all sides.
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20
In a Dutch oven, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring the browned ribs to a bowl.
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21
When all of the meat is done, add chopped onions and celery to pan and cook over medium heat, stirring, until golden.
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22
Add garlic and cook, stirring, 1 minute.
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23
Add wine, broth, Worcestershire sauce, and bring to a boil.
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24
Add ribs including any juices that have accumulated in bowl.
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25
Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid.
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26
Cover Dutch oven with a tight fitting lid or foil and place in preheated oven for 1 1/2 hours, or until meat is tender.
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27
Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl or platter.
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28
Boil braising liquid, stirring occasionally, until slightly thickened and reduced.
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29
Return meat and vegetables to pot and cook over low heat, stirring occasionally, until heated through.
