From: Chef David Shea, consultant, former chef at Spruce and Twelve 12.
Yield: 12 servings.
2 Tbsp. canola oil
3 2"-thick, 2-bone beef short ribs
to taste, salt and ground black pepper
2 cups red wine
1 lb. mirepoix (equal parts diced carrots, onion and celery sauteed in butter and seasoned with thyme and bay leaf)
6 whole garlic c