Ingredients:
Short ribs 4-6 lbs
2T beef tallow or oil of your choice
1 cup celery
1 ½ cups carrot
1 onion
2 cloves garlic
1/3 c flour
½ cup red wine (or more)
2 cups beef broth
2 T tomato paste
Directions:
Season all sides of ribs with salt and pepper. Put fat in skillet, heat and sear ribs to brown all sides. Move to baking dish (large).
Rough chop veggies and food process until fine pieces. Add to skillet beef was in and cook a few minutes until tender. Add 1/3 cup flour and stir 2-3 minutes. Add wine, broth and tomato paste and simmer a few more minutes until mixed and a bit thickened.
Add sauce to ribs.
Bake in slow over 300 for 3 to 4 hours (or lower, longer if desired).