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1
Preheat the oven to 300.
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2
Season short ribs with salt and pepper.
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3
Place a large stock pot over HIGH heat. When hot, add the olive oil.
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4
Sear the short ribs on all sides until dark brown (about 2 minutes per side).
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5
Once brown, remove and place in a braising pan or dutch oven.
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6
Discard the oil, add fresh oil, and then saute all vegetables until brown. Add tomato paste and red wine, scraping up all bits of the pan.
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7
Pour the vegetable mixture over the short ribs. Add rosemary and thyme. Add beef broth until ribs are completely submerged.
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8
Cover with a tight fitting lid or aluminum foil and place in the preheated oven. Braising time is between 3-4 hours.
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9
Once the short ribs are tender, remove from the liquid and set them aside on a plate (cover with foil).
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10
Strain the braising liquid and allow to sit and cool for 30 minutes to allow the fat to rise to the top.
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11
Skim the fat off the top using a ladle and discard.
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12
Place the remaining liquid in a sauce pan, add honey and balsamic vinegar, and reduce by half over MEDIUM-HIGH heat. To thicken, mix flour and cold water to create a slurry, then slowly whisk into sauce until desired consistency is reached.
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13
If necessary, reheat the short ribs in the sauce in the oven until hot. Serve.
