Juiciest Tender Short Ribs

1: Pat dry and season short ribs with salt and pepper. Dredge in flour.

2: Pan-sear all sides over medium-high heat until golden brown.

3: Add wine, beef broth, celery, garlic, shallots, carrots, bay leaves, tomato paste, and fig jam.

4: Bring to a boil, then transfer the covered pot to the preheated oven at 350°F and cook for 1 hour and 15 minutes.

5: Stir, remove the lid, and cook for another 30 minutes or until the meat is fall-off-the-bone tender.

6: Remove excess fat from the top, or chill in the fridge until the fat hardens for easier removal.

7: Trim short ribs.

8: Strain the au jus and thicken it with the corn starch slurry.

9: Assemble with roasted garlic mashed potatoes or any mashed, caramelized carrots, short ribs, homemade onion strings, and a generous amount of au jus.