What I love best about short ribs is that time makes it better. In some ways, short ribs are best not only cooked low and slow, but if devoured the following day. Something about the intense marinating brings out the best in short ribs, making leftovers something you hunger for, day after day.
2cupsred winea syrah or zinfandel would be nice or hard cider
This may be prepared in a slow cooker or in the oven. If using the oven, preheat to 275°F.
Place an ovenproof casserole, Dutch oven, or heatproof slow cooker insert over medium heat. Add olive oil, and heat until it is very hot but not yet smoking. Season short ribs generously with salt and pepper on all sides. Add short ribs to the pot, working in batches if necessary (take care not to let the short ribs touch – you run the risk of them steaming rather than browning). Cook ribs until browned on all sides, about 10 minutes. Do not rush!
Remove ribs from casserole, and set aside.
Remove excess fat, leaving just about 2-3 Tbsp in the casserole.
Add carrots, celery, onion, and garlic to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes. Season with a little salt and pepper.
Add flour, Chipotle peppers and adobo sauce to the casserole, and stir to combine. Deglaze the pan with the wine; stir with a wooden spoon until all browned bits have been scraped from the pan. Bring to a simmer, then add beef stock.
Return browned ribs to the casserole and add the bay leaves. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven or slow cooker. If using a slow cooker, cook on high setting. Cook until ribs are very tender, about 3 hours.