Ingredients

Rub:
2 cups all-purpose flour
1 tablespoon paprika
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
3 to 4 pounds beef short ribs, cut into thirds

3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced

4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine or half bottle
4 cups beef stock or to cover

Directions

Preheat oven to 350 to 375
degrees F.

Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs,
coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden.
Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs
around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes
then add the onions, shallots, mushrooms, celery and carrots and saute until golden.
Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat

for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the
liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and
adjust seasoning.