3-3.5 lb 	Beef Chuck short ribs
3 Large		Carrots
1 Very Large	Yellow onion ( or 2 med sized )
4 stalks	Celery
4 Cloves	Garlic 
1 can 		Beef Broth
1/2 bottle	Caberinet Sauvignon
1.5 Tbsp	Thyme
1 Tbsp		Canola oil
		Salt
		Pepper
		Water

Preheat the oven to 350.

Rough chop carrots, onions, celery and place in a bowl.

Toss the short ribs with the oil in a bowl to lightly coat them.  Then salt and pepper the ribs heavily ( heavily means thinking - wow that's a lot maybe it's too much... ).  Heat a dutch oven until very hot on the stovetop.  Sear all sides of the ribs in two or more batches.  The trick is first brown the sides that have the ends of the bones sticking out as they will shrink and you cannot get a good sear if the meat shrinks from cooking the other sides first.

While the pan is still hot toss in the carrots, celery and onions and the thyme.  Be sure to season the vegetables with salt and pepper.  Cook them for 7 minutes or until the onions go translucent.  Throw in the garlic ( it will get bitter if it burns so wait until the end ) and cook for 2 more minutes.  Pour in the can of broth and scrape anything left off of the bottom of the pan.

Put the ribs back in on top of the vegetables and add the wine and enough water to barely cover the ribs.  Put the top on the Dutch oven and place in the oven for 3 hours.  After cooking place it on the stove top to cool for 30-45 minutes.  If you are serving the next day refrigerate here and warm up to room temperature before the next step.

Take out ribs and the bones that have fallen out and place aside.  In batches blend the braising liquid and vegetables in batches.  Place a strainer in a pan or pot and push the bended mixture through it with a wooden spin for a smooth sauce.  Season the sauce with more salt and pepper to taste.  Put the ribs back in the sauce and heat to serving temperature.

Serve with the rest of the wine, bread for the sauce and some roasted asparagus or other roasted vegetables.
