Red Wine Braised Short Ribs

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Ingredients

4 pounds boneless short ribs, (trimmed of excess fat and silver skin, cut into 3-in (8-cm) chunks (see note))
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 medium yellow onions, (diced)
6 cloves garlic, (roughly chopped)
1½ tablespoons tomato paste
¼ cup all-purpose flour
2⅓ cups red wine
1 cup beef broth
2 teaspoons sugar
1 bay leaf
5 sprigs fresh thyme
2 large carrots, (sliced ½-in (13-mm)-thick diagonally)

As published by Once Upon a Chef.

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