Pulled Beef Short Ribs

Ingredients

• 3 cups beef broth 
• 2 pounds beef short ribs boneless
• 4 servings bouquet garnic 
• 1 tablespoon canola oil divided
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 1 cup cooking wine dry red
• 4  garlic cloves crushed
• 0.8 cup onion chopped
• 0.3 teaspoon pepper freshly ground
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• sieve
• dutch oven
• cheesecloth

Directions

1. Heat 2 teaspoons oil in a large, ovenproof Dutch oven.
2. Sprinkle ribs with salt and pepper. Brown ribs on all sides.
3. Add remaining 1 teaspoon oil to pan; saut onion, carrot, and celery 2 minutes or until browned.
4. Add garlic; cook 3 minutes. Return ribs to pan.
5. Add wine and bouquet garni, and cook 15 minutes or until almost evaporated.
6. Add broth; bring to a boil. Cover and place pan in oven.
7. Bake 2 hours, stirring often.
8. Remove lid; bake 1 more hour or until ribs are very tender.
9. Let cool 2 hours.
10. Transfer meat to a plate.
11. Pour broth mixture through a fine wire-mesh strainer, and reserve broth for dipping sandwiches, if desired. Shred meat with 2 forks.
12. *Note: A bouquet garni is fragrant herbssuch as parsley, bay leaves, and thymetied together or bundled in cheesecloth (for easy removal) used to flavor soups, stews, and broths.
13. For more of Govind's recipes, check out his Small Bites, Big Nights (Clarkson Potter, 2007), available at amazon.com.