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1
In a large saucepan, boil wine until reduced by about half.
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2
Meanwhile, place a large, wide Dutch oven over high heat.
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3
Add olive oil and when it is very hot, add short ribs and sear until well browned on all sides.
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4
Transfer short ribs to a platter.
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5
Heat oven to 300 degrees.
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6
Return Dutch oven to medium-high heat.
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7
Add carrots, onions, garlic and thyme.
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8
Saute until lightly browned, about 3 minutes.
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9
Add butter and continue to saute until vegetables are tender, another 1 to 2 minutes.
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10
Add brown sugar and tomato paste.
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11
Cook, stirring, another 2 to 3 minutes.
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12
Return short ribs to Dutch oven and sprinkle with flour.
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13
Cook, stirring well, until flour is incorporated and beginning to brown.
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14
Add reduced wine and bring to a boil.
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15
Skim any foam.
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16
Cover, leaving lid slightly ajar, and transfer to oven.
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17
Cook until meat is very tender and falling off the bone, about 3 hours.
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18
Short ribs may be served on the bone or the meat removed and served in chunks or shreds.
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19
To serve sauce, strain vegetables and any liquid from Dutch oven, pressing down to extract as much liquid as possible; discard solids.
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20
To de-fat sauce, skim surface or chill to remove excess fat, reheat, and serve over or mixed with short ribs.
