8 whole beef short ribs, bone in
1/4 cup all-purpose flour
4 tablespoons canola oil
3 whole carrots, chopped
2 cups celery, chopped
1 whole large white onion, chopped
2 cups merlot
2 tablespoons fresh garlic, minced
1 fresh bay leaf
2 sprigs thyme
2 sprigs rosemary
¼ gallon strong beef broth
1/2 cup pure grade Vermont maple syrup
Heavily season short ribs with salt and pepper. Cover the bottom of a shallow bowl with flour. Roll the short ribs in flour until covered. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, do not fully cook, simply sear the outside.
Remove ribs from Dutch oven and set aside. Add carrots, celery and onions to the pot. Cook on medium-high heat until the onions are browned. Add red wine and bring to a low simmer. Stir to avoid sticking.
Add short ribs, garlic, bay leaf, thyme, rosemary and beef broth. Cook for 2 hours then add maple syrup. Lower heat to a simmer and cook for 30 minutes more. Remove from heat and serve ribs with gravy and fork mashed potatoes.