Tender, flavorful beef short ribs cooked in red wine and broth
Sprinkle all short ribs with sea salt and pepper to taste. Set aside
In a shallow bowl whisk together 1/4 cup flour, cinnamon and nutmeg, dredge short ribs in flour mixture, coating all sides
Dice carrots, celery and onion. Tie rosemary, thyme, parsley and oregano into a little bundle. Cut garlic head in half crosswise
Preheat Oven to 350 degrees.
Place dutch oven (or cast iron pot) on cooktop on high heat, add olive oil. When hot, add half the short short ribs, brown each side for 3 minutes (except for bone side), remove and set on a plate, repeat with second batch, place all ribs on a plate
Add carrots, celery and onions to pot and cook on medium heat, stirring frequently for five minutes. Add 1/4 cup flour and tomato paste to pot, stir well, cook for 3 more minutes. Add wine to pot and bring to a boil, stir, scraping any browed bits from pan. Turn down to a simmer and carefully add short ribs to pot. Simmer uncovered for 25 minutes.
Add broth and stir. Add herb bundle and garlic to pot, cover pot with lid and place in the oven. Cook for 2 1/2 hours.
Remove from oven, scoop out bundle of herbs and garlic. Serve ribs over mashed potatoes or cauliflower puree, spoon sauce over the top!