Short Ribs Braised in Red Wine with Autumn Vegetables

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The Day before Serving:
Combine herbs, salt and pepper in a small bowl. Rub mixture over the entire surface of each rib. Place ribs in 2-gallon large plastic bag. Seal. Refrigerate in Sub-Zero refrigerator overnight.

The Day of Serving:
Position oven rack to rack position 2. Preheat Wolf oven in BAKE at 275° F. Heat a 12-quart stockpot on Wolf cooktop over medium high heat. Add 1 tablespoon oil to the stockpot. Adding 4 to 5 ribs at a time, brown each side of the ribs, allowing them to turn a deep, rich brown before removing from stockpot and repeating with remaining ribs. (Add one additional tablespoon oil with each batch.) After browning all ribs, pour fat from the stockpot. Add 1 tablespoon oil, onions and garlic and stir. Reduce heat to medium. Allow onions to brown slightly and cook until they are soft, stirring occasionally. Stir in tomato paste and continue to cook for another 5 minutes, stirring occasionally. Stir in vegetables, bay leaf and wine and bring to a gentle simmer. Add ribs and return to a gentle simmer. Make sure the ribs are completely covered by liquid. Cover with tight fitting lid and place in center of oven. Allow to braise for about 3 1/2 hours or until the meat is very tender. Remove from oven. Gently transfer meat and vegetables to a baking dish and place in preheated oven. Bring remaining liquid to a gentle boil and reduce to about 3 cups. In 1 quart saucepan, melt butter over low heat. Stir in flour and cook until lightly brown. Whisk butter mixture into reduced liquid in stockpot to thicken slightly. Add parsley, thyme, salt and pepper. Simmer for 15 minutes. Divide ribs and vegetables amongst serving plates and ladle 1/2 cup sauce over each. Serve immediately.

Makes 4 to 6 servings.