Braised Short Ribs

Brown the short ribs. Remove. Pour out some fat, leave some fat. Use a heavy pot like a Le Creuset.

In the fat, brown a bunch of coarsely chopped onions, add chopped celery, garlic. When that's soft, add red wine and stock (beef or chicken, doesn't matter). Then put in the meat and a bag of baby carrots (or cut up big carrots, but not too small). Put a few sprigs of thyme in.

Bring to a boil, then cover and simmer for a long time.

Eventually add salt and pepper, when the meat is falling apart and the carrots are soft.

The end.