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1
Slice enough onion and chop enough carrot to measure 20 g each.
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2
In a 1.42- to 1.89-litre saucepan cook onions and carrots in 14.79 ml oil over moderate heat 2 to 3 minutes, or until softened but not browned.
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3
Add wine, thyme, bay leaf, and pepper and simmer 3 minutes.
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4
Transfer mixture to a bowl and cool.
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5
In a heavy-duty sealable plastic bag combine ribs and wine mixture.
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6
Marinate ribs, chilled, turning them occasionally, at least 8 hours and up to 1 day.
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7
Preheat oven to 149C.
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8
Remove ribs from marinade and pat dry.
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9
Pour marinade through a sieve into a small saucepan and discard solids.
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10
Bring marinade to a boil, skimming froth, and remove pan from heat.
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11
Season ribs well with salt and pepper and lightly dust with flour.
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12
In a heavy ovenproof skillet or flameproof casserole large enough to hold ribs in one layer heat remaining 59.15 ml oil over moderately high heat until it just begins to give off a faint white smoke.
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13
Brown ribs, turning them occasionally, and transfer to a plate.
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14
Pour off oil from skillet or casserole and add ribs and stock.
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15
Pour marinade through a fine sieve into skillet or casserole and bring liquid to a simmer.
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16
Cover skillet or casserole with foil or a lid and braise ribs in middle of oven (add water after 3 1/2 hours if most of braising liquid is evaporated) 4 hours, or until meat gives no resistance when pierced with a fork.
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17
Pour braising liquid through a sieve into a bowl and skim fat.
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18
Serve short ribs with braising liquid and vegetable ragout.
