3 lbs buffalo short ribs, cut into individual ribs
1 tsp salt
1/2 tsp pepper
1 heaping tbsp meat rub (Emeril’s essence/Bavarian essence/your favorite)
3/4 cup flour
2 tbsp olive oil
1 large onion, halved then sliced
3 large garlic cloves, thinly sliced
3 bay leaves
5 fresh thyme sprigs
1 can normal beef broth
1 cup red Black Box wine or if in France, Cote du Rhone
Mix the salt, pepper, rub and flour together, then dredge the ribs in the mixture. Brown the ribs in the oil, a few at a time, no crowding, then place them in a roasting pan.
Briefly saute the garlic and onion the same pan until the onion is wilted, the pour over the top of the ribs in the roasting pan. Tuck in the bay leaves and thyme, then pour the broth and wine over the top.
Cover the ribs with aluminum foil, then roast at 375 F for 2-2 1/4 hours.