arrow_right Vegetable oil, 1 Tbls
 arrow_right This and meaty Short ribs, 3-4 lbs
 arrow_right Carrot, 1 large
 arrow_right Celery stalk, 1 large
 arrow_right Onion, 1 large
 arrow_right Shallots, 3-4 large
 arrow_right Tomato paste, 1/2 Tbls
 arrow_right All purpose flour, 1/8 cup
 arrow_right Garlic, 1 whole head
 arrow_right Bouquet garni: 1 parsley spring, 1 thyme sprig, 1 bay leaf, 3 peppercorns, and 2 cloves
 arrow_right Full-bodied red wine, 1/2 of a 750-ml bottle
 arrow_right Ruby port, 1/4 cup

PREPARATION
 Peel carrots
 Chop: carrots, celery, onion, and shallots
 Cut garlic head in half, crosswise
 Tie the Bouquet garni herbs in a cheesecloth square
 Preheat oven to 350 F
 
 DIRECTIONS
 In a large, flameproof casserole or Dutch oven over medium-high heat, heat the oil and brown the meat on all sides.
 Using a slotted spoon, transfer the meat to a plate and set aside.
 In the same pan, saute the carrots, celery, onions, and shallots for 5 to 10 minutes, or until lightly browned
 Stir in the tomato paste.
 Sprinkle with flour and cook 3 to 4 minutes longer, stirring to scrape up the browned bits from the bottom of the pan.
 Add the meat, garlic, bouquet garni, wine, and port.
 Increase heat to high and cook to reduce the liquid by half.
 Pour in the broth and bring to a boil.
 Cover and bake in the oven for 3 hours, or until the meat is fork tender.
 Using a slotted spoon, transfer the meat to a serving dish and cover with aluminum foil to keep warm.
 Strain the sauce through a fine-meshed sieve and return it to the pan.
 Cook over high heat to reduce the sauce to a nice gravy-like consistency.
 Season with salt and pepper.
 
 SERVING
 Pour the sauce over the short ribs and serve.