Braised Short Ribs


2 tablespoons kosher for Passover vegetable oil
6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds)
Kosher salt and freshly ground pepper
1 large onion, finely chopped
2 carrots, chopped
3 celery ribs, sliced
6 garlic cloves, smashed
One 750-milliliter bottle kosher for Passover dry red wine, such as Cabernet Sauvignon
4 thyme sprigs
1 rosemary sprig
3 cups chicken stock

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