Short Rib Pot Roast

Instructions

Preheat the oven to 300 degrees, Fahrenheit. In a large Dutch oven, drizzle the canola oil. Season the roast with salt and black pepper, then dredge in the all-purpose flour. Sear the roast on all sides in the Dutch oven until well caramelized, about 4-5 minutes per side. Remove the roast and set aside. Add the onions, carrots and celery to the pan and saute until well caramelized, about 4-5 minutes. Add the garlic to the pan and deglaze the pan with the rose wine. Once the wine is nearly evaporated, add the beef broth, sun dried tomatoes, thyme, bay leaves, dates, crushed red pepper flakes, paprika, brown sugar and orange zest. Return the roast to the pan and place in the pan with the bones facing upward. Cover the Dutch oven with a lid and place in the oven. Cook, undisturbed until the meat is falling off the bone, about 3 hours. Remove from the oven and set over medium heat. Add the cornstarch slurry to the pan and bring the liquid to a boil to thicken the broth. Place the roast on a platter, garnish with the chopped parsley and place the gravy on the side.