Instructions: * Note: Short ribs - the meaty ends of the beef rib from the rib, chuck, and brisket portion - are sold in slabs of varying lengths and widths. Unlike back ribs, which have more bone than meat, short ribs offer a good amount of meat and a lot of fat - the fat actually intensifies the meats flavor during cooking.

Heat oven to 375 degrees.

Tie each short rib with kitchen string, and season with salt and pepper. Heat oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and cook carrots, celery, onions, and shallots until onions and shallots turn golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

Return short ribs to the pot, and deglaze with port and red wine. Cook until wine is reduced by two-thirds. To make the bouquet garni, bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.

Transfer short ribs to large platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens to a gravy-like consistency. Adjust seasoning, spoon sauce over short ribs, and serve.

Makes 6 to 8 servings.

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