Here are the ingredients and the steps for the recipe’s preparation.

2 pounds boneless beef short ribs , cut into 2 inch pieces
1 teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
1 onion, peeled and diced small
2 tablespoon garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup of dry Red Wine such as Cabernet Sauvignon or Zinfandel
1 cup of Beef Broth
1 cup of canned whole peeled tomatoes
4 sprigs of thyme
1 bunch of baby carrots, cleaned, cut in 1-inch pieces
6 small cipollini onions, peeled
½ lb. peewee potatoes, cut into wedges
½ lb. brussels sprouts, cleaned

Steps:

Season short ribs with salt, pepper, and olive oil. Heat a large dutch-oven and sear short-rib until golden brown on each side. Remove to a plate, and ddd onion, garlic, and butter to pan, cooking until softened. Sprinkle in flour, stirring to combine. Pour in wine and bring to a boil, scraping up caramelized bits from the bottom of the pan. Stir in remaining ingredients, bring to a boil, pop the lid on and reduce to a simmer. Simmer for about an hour and a half or until short ribs and veggies are fork tender.