In my slow stream of dutch oven use (abuse) I made these short ribs for dinner to great success, however, I much preferred the pork shoulder to them.
1 large onion, chopped
4 carrots, chopped into cubes
2 tbsp butter
2-3 sprigs of rosemary and thyme
10 beef short ribs, bone in
1 cup dry white wine
1 cup chicken or beef stock (I used chicken)
2 tbsp flour
Season the short ribs with salt and pepper and dust evenly in flour. Set aside.
Roast onions until golden brown in butter, add carrots. Mix with a wooden spoon. Set in the short ribs, bone up, so they are equally immersed in the carrot/onion mixture. Add stock and wine. Place herb springs atop the ribs.
Close the lid and place into a 350 degree oven for 2 hours.