1 Tablespoon vegetable oil 4 pounds meaty short ribs 1 carrot, chopped 1 celery stalk, chopped 1 onion, chopped 4 shallots, chopped 1 Tablespoon tomato paste 2 Tablespoons gf flour 1/2 of 1 head of garlic, cut in half crosswise Bouquet garni, 1 parsley sprig, 1 thyme sprig, 1 bay leaf 2 peppercorns 1 whole clove 1/2 bottle red wine 1/2 cup port wine 3 cups gf beef stock Salt and pepper to taste
Preheat oven to 350 degrees F. Heat the oil in a dutch oven and brown meat on all sides. Transfer meat to a plate and set aside. In the same pan, saute carrots, celery, onions and shallots until lightly browned. Add tomato paste and stir until blended. Add flour and stir and scrape bottom of pan, loosening any browned bits. Add meat, garlic, bouquet garni, peppercorns, clove, wine and port. Increase heat to high and reduce liquid by half. Add stock and bring back to a boil. Cover and bake in oven for 2 hours or until meat is very tender. Transfer meat to a serving dish and cover with foil to keep warm. Strain the sauce through a sieve and return liquid to pan. Cook over high heat to reduce to a gravy consistency. Season to taste with salt and pepper. Serve sauce over short ribs.