2 Tbsp. canola oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 lbs.)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, sliced
3 celery ribs, sliced
3 garlic cloves, thickly sliced
One 750-ml bottle dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
4 rosemary sprigs
3 cups chicken stock
• In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish, arranging them in a single layer.
• Add the onion, carrot, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Add the wine, thyme and rosemary and bring to a boil over high heat. Pour the hot marinade over the ribs and let cool. Cover and refrigerate overnight, turning the ribs once.
• Preheat the oven to 350 degrees.
• Transfer the ribs and marinade to a large, enameled cast-iron casserole dish. Add the chicken stock and bring to a boil. Cover and cook in the lower third of the oven for 1½ hours, until the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
• Transfer the meat to a clean, shallow baking dish, discarding the bones as they fall off. Strain the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce over the meat; there should be about 2 cups.