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Heat oil in a sauce pan over high heat. Brown short ribs well on each side. Remove and drain. Add carrot, onion, celery, and garlic and sweat over medium heat until caramelized. Deglaze with wine.
2
Return short ribs to pan. Add broth, bouquet garni, salt and pepper and bring to a boil. Reduce heat and simmer over very low heat for about an hour until the meat begins to pull away from the bones.
3
Remove meat from sauce and set aside tented with foil. Strain sauce with a chinois, degrease, and reduce by half. Return meat to sauce to reheat.
Prep time 
