Weird French Braised Beef Short Ribs

Note 1:
Taking inspiration from <https://www.closetcooking.com/french-style-braised-short-ribs/> and <https://www.finecooking.com/recipe/provencal-braised-short-ribs>. Almost all recipes call for red wine, since we cannot have that, I omit it completely. Though I may need to find substitute.

Ingredients

3 pcs beef short ribs, high quality with marbling and lots of meat

1/2 cup celery, sliced on the bias

1/2 cup yellow onion, diced stew size

1/2 cup carrot, diced stew size

1/2 cup shiitake mushroom, quartered 

2 pcs dried chili

3 cups beef stock

1 tbsp tomato paste

2 tbsp balsamic vinegar

1 bay leaf

A pinch rosemary

A pinch thyme

A pinch parsley

1 tbsp coarse salt

Optional

2 tbsp flour, diluted in water

7-8 pcs pitted olive, halved.

Steps

1. Sear the meat with some oil over medium heat. Once browned, remove from pot.

2. Add in celery, yellow onion, carrot and mushroom. Stir fry until wilted. Do not worry about browning. Add in dried chili and stir fry for a while.

3. Add in a small portion of beef stock and simmer for a while to deglaze the bottom of the pot. 

4. Add in the rest of the beef stock, seared beef short ribs, tomato paste, balsamic vinegar, bay leaf, rosemary, thyme, parsley, and olive. If you want thicker soup, can consider to add in flour mixture.

5. Simmer under medium to low heat until beef short ribs are tender. I usually simmer for an hour, rest for an hour and continue cooking for another hour before serving. It tenderize the meat easier that way.

6. Season with salt. Serve with warm rice or bread.