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Ingredients

• 3 pounds beef short ribs
• 2 tablespoons olive oil, plus 1 teaspoon
• 12 carrots, peeled (cut 6 into thirds, and 6 into penny coins about 1/2-inch thick)
• 2 cups peeled pearl onions (I use thawed frozen pearl onions)
• 2 cloves garlic, smashed
• 1 bunch of chervil, leaves chopped, stems reserved
• 3 juniper berries, crushed (optional)
• 2 bay leaves
• 1/2 cup dry red wine
• 3 cups beef stock
• 2 tablespoons butter, room temperature
• 2 tablespoons flour

Description

Serious Eats