1

Place the short ribs in a large bowl and pat dry with paper towel. Season well with salt and pepper all over.

2

Heat a large dutch oven over medium heat and add the olive oil. Once hot, add the beef in batches and cook until browned on each side, about five to six minutes per side. Remove and set aside. Discard all but about 1 tablespoon of the fat left in the pot.

3

Preheat the oven to 325℉.

4

Turn the heat to medium-low and add the onion, celery and carrot to the pot. Cook until softened, about five to seven minutes, stirring occasionally. Add the garlic and tomato paste and cook for one to two minutes. Mix in the flour, stirring constantly until incorporated, about one minute.

5

Pour in the wine and deglaze, scraping the bottom of the pot. Add in the broth, thyme, rosemary and return the short ribs to the pot.

6

Cover with a lid and transfer to the oven and cook for three hours, until the meat is tender.

7

Remove the beef and set aside. Let the liquid cool a bit and then use an immersion blender to purée until smooth. You can also leave it as it, or blend it in a blender.

8

Return the beef to the pot and serve. Season with salt and pepper to taste.