Slice enough
onion and chop
enough carrot to
measure 1/4 cup
each. In a 1
1/2- to 2-quart
saucepan cook
onions and
carrots in 1
tablespoon oil
over moderate
heat 2 to 3
minutes, or
until softened
but not browned.
Add wine,
thyme, bay leaf,
and pepper and
simmer 3
minutes.
Transfer mixture
to a bowl and
cool. In a
heavy-duty
sealable plastic
bag combine ribs
and wine
mixture.
Marinate ribs,
chilled, turning
them
occasionally, at
least 8 hours
and up to 1 day.
Preheat oven
to 300°F.
Remove ribs
from marinade
and pat dry.
Pour marinade
through a sieve
into a small
saucepan and
discard solids.
Bring marinade
to a boil,
skimming froth,
and remove pan
from heat.
Season ribs
well with salt
and pepper and
lightly dust
with flour. In a
heavy ovenproof
skillet large
enough to hold
ribs in one
layer, heat
remaining 1/4
cup oil over
moderately high
heat until it
just begins to
give off a faint
white smoke.
Brown ribs,
turning them
occasionally,
and transfer to
a plate.
Pour off oil
from skillet and
add ribs, stock
and reserved
marinade. Bring
liquid to a
simmer. Cover
skillet with
foil or a lid
and braise ribs
in middle of
oven (add water
after 3, hours
if most of
braising liquid
is evaporated) 4
hours, or until
meat gives no
resistance when
pierced with a
fork.
Pour braising
liquid through a
sieve into a
bowl and skim
fat.
Serve short
ribs with
braising liquid.
