Braised Short Ribs

1. Preheat oven to 325°F. Heat 2 tbsp. oil in large, ovenproof pot. Dust ribs with flour; brown in batches. Remove ribs and reserve.

2. In 2 tbsp. drippings, sauté onion, carrots, and celery 10 min. over med. heat, or until soft. Add wine and broth and bring to a boil; add thyme, bay leaf, and ribs. (Ribs should be covered by liquid; if not, add more stock or water to cover.)

3. Cover pot tightly and transfer to oven. Cook 3 hr. or until ribs are very tender; remove and keep warm.

4. Strain braising liquid and return to pot; cook until reduced and thickened.

5. Serve ribs over bean ragoût topped with braising jus.