Short Ribs Braised in Red Wine (Epicurious/Bon Appétit version)

Yes, I love beef short ribs, not afraid to admit it.  Since they are heavy and fatty, I don't make them all that often (despite what it may look like in the blog lol--some of these are dishes I made as much as a month or two prior, this one included).  I had always wanted to try this one, just never got around to it.  Wish had before, as it is the best one I have tried yet!  The original amounts are a bit more than I needed, so I am listing the reduced amounts I used instead.

Original recipe:
http://www.epicurious.com/recipes/food/views/red-wine-braised-shortribs-367736

Ingredients:

3 1/2 lbs. beef short ribs, bone-in, in 2-3" chunks
kosher salt and coarse ground black pepper
2 T. canola oil
2 medium onions, chopped
2 medium carrots, chopped
1 1/2 celery stalks, chopped
2 T. all-purpose flour
2 tsp. tomato paste
3 c. dry red wine (used cabernet sauvignon, as recipe suggested)
7 springs Italian parsley (flat-leaf)
6 sprigs thyme
3 sprigs oregano
2 small sprigs rosemary
1 fresh or dried bay leaf
1 head of garlic, halved crosswise
3 c. beef stock

Instructions:

1. Heat oven to 350°F. (You can actually wait a bit before doing this, just be sure to remember!)

2. Season short ribs with salt and pepper.  In a Dutch oven, add the oil over medium-high heat.  Brown ribs on all sides, in two batches.  Place on plate and set aside.  Pour off all but 2 T. of drippings from the pot.

3. Add onions, carrots, and celery to pot.  Cook, stirring often, until onions are browned, around 5 minutes.

4. Add flour and tomato paste.  Cook, stirring constantly, for 2-3 minutes, until mixture is deep red and well-combined.

5. Stir in the wine, then add short ribs and any accumulated juices.  Bring mixture to a boil.

6. Lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

7. Add all herbs to pot, along with garlic.  Stir in stock.  Bring to a boil, then remove from heat, cover, and transfer to oven.

8. Cook in oven until short ribs are tender, about 2 to 2 1/2 hours.  If desired, strain sauce (I did not--think I just fished out the big pieces of herbs).  Served over desired side and enjoy! (I chose medium egg noodles, sans surprise :))