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6 beef short ribs
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1 tsp. rosemary
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1 tsp. thyme
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1 bay leaf
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1 celery stalk
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2 tsp. kosher salt
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2 tsp. pepper
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3 Tbl. vegetable oil
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3 medium carrots, peeled and cut into 1 inch pieces
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1 medium onion, roughly chopped
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2 shallots, peeled and sliced 1/4 inch thick
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5 garlic cloves, peeled and halved
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3 Tbl. flour
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3 Tbl. tomato paste
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3 Cups beef broth
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1 Cup full bodied red wine
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1 tsp. cornstarch with a little water
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