Braised short ribs

Short Ribs make a nice meal. Especially when you want one with out a lot of fuss.

ingredients

4-6 (6-inch) beef short ribs (about 9 pounds total)
1 cup flour
4 cups red wine
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
2 fresh bay leaves or 1 dried
1 tablespoon freshly ground black pepper
1 tablespoon fennel seed
1 head garlic, peeled and coarsely chopped
1 tablespoons kosher salt
3/4 cup olive oil
3 cups onions, peeled and cut into 1/2-inch pieces (about 3 medium onions)
2 1/2 cups carrots, peeled and cut into 1/2-inch pieces (about 6 medium carrots)
2 1/2 cups celery, leaves removed and cut into 1/2-inch pieces (about 6 celery ribs)
2 cups low-sodium beef broth

1
Pat ribs dry and sprinkle with kosher salt and pepper. Then coat ribs in flour.
2
Put rack in middle position in oven and preheat to 325°F.
3
In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in batches as needed (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well-browned on all sides, about 8 minutes total. Remove ribs and set aside. Do not clean skillet.
4
Add onions, carrots, celery, fennel, and garlic to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes.
5
Add stock (scraping browned bits from the bottom), return meat to skillet, and bring to boil. Cover. Transfer to oven and braise until meat is tender and falling off bone, about 2 1/2 hours. Let cool slightly.