Pulled Beef Short Ribs

Directions

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