Braised Beef Short RIbs

About a Day ahead of cooking I marinated these thick cut bone-in short ribs in Soy Sauce, thyme, bay leaf and fennel seed.

Remove from marinade and allow to drain a few minutes, then roll all sides in flour and shake off the excess.

Heat your braising pan and add a about 2 tablespoons of olive oil, then add 2 tablespoons of butter.  Once oil is very hot, sear each side of the short rib for 1-2 minutes or until well seared and brown, remove from pan and drain the fat but reserve the left over bits from searing. 

Add about half a julliened onion and lightly cook, deglaze the pan with 4 ounces of white wine and reduce for 2 minutes.

Return the ribs to the pan, meat side down.  Add Roasted Chicken stock and to the pan to about half cover the ribs. Season with salt and pepper, add a few thyme sprigs and a bay leaf or two, about 1 teaspoons of fennel seed.

Cover and bring to a low simmer.

After about 1.5 or 2 hours turn ribs over (bone side down now) and continue cooking 1.5 - 2 hours or until meat is fork tender.

Once meat is done, remove it from pan.  Reduce the braising liquid until it is very flavorful, then thicken it by whisking in brown roux (brown roux is equal parts butter and flour that is heated in a saute pan until lightly browned).

I served this with mashed potatoes and roasted gold beets but you can serve it with anything you prefer.