4 short ribs, about 3 pounds in total
1 yellow onion, diced
1 carrot and 1 celery stalk, diced
4 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup red wine
1 1/2 cup chicken stock
5 sprigs marjoram
5 sprigs thyme
1/2 sprig rosemary
1 bay leaf
Season short ribs with salt and coarsely cracked black pepper and sear each side in olive oil on a cast iron pan until golden brown.
“Sweat” onions and garlic in drippings of short ribs ( to sweat: cook on medium heat and cook until tender and they become translucent) about 30 minutes. Deglaze with wine and cook until almost dry.
Place short ribs in a braising pan, cast iron dutch oven or crock pot with the one cup of chicken stock. Bruise herbs and place over the short ribs in the pot. Cover the ribs with the vegetables.
Place in a 400 degree F oven for thirty minutes, or if using crock pot turn to high heat. Then, turn the oven down to 250 and cook until very tender. Ribs should be falling off of their bones. About 5 hours.
TO FINISH :
Strain juices from pan and scrape pan. Strain through a fine mesh sieve and add 4 tablespoons butter to make sauce simmer until butter is melted, whisk smooth. Baste ribs with buttered juices.
SERVE with velvety mashed potatoes and roasted root vegetables.