YIELD: 4 servings
2 lbs. short ribs
3 garlic cloves, smashed
1 bunch thyme
2 large onions, diced
2 large ribs celery, diced
2 bay leaves
½ cup red wine
2 cups chicken stock
¼ cup wildflower honey
1. Bring a large oven proof pot to medium heat on the stove. Lightly coat the bottom of the pot with oil and season the short ribs with salt and fresh pepper. Place short ribs on pan and sear on one side until golden brown.
2. Flip short ribs over and add the garlic cloves, thyme, carrots, onion, bay leaf and celery; sauté ingredients together for 2 minutes.
3. Add red wine and chicken stock to the pot and reduce by half. Cover pot and cook in a 300°F oven until tender, about 3 hours. When tender, remove short ribs and reduce sauce by half. Finish with honey and ladle sauce over short ribs to serve.
Photo and Recipe: National Honey Board/Chef Matt Foreman
