Braised Short Ribs in Red Wine Gravy (adapted Bon Appetit)
Preheat oven to 350°F. Place ribs on baking sheet, sprinkle with coarse salt and pepper. Sprinkle flour over and toss to coat. Heat 1/4 cup oil in heavy large heavy oven-proof (dutch oven) pot over medium-high heat. Working in batches, cook ribs until browned all over, (you don't want to crowd the meat or it won't brown) about 10 minutes per batch. Return to sheet.
Add remaining 1/4 cup oil to pot. Add onions, turnips, carrots, celery and garlic; cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and herbs; stir to coat. Return ribs to the pot, placing on sides to make a single layer. Add wine and simmer until slightly reduced, about 5 minutes. Add broth; cover and bring to simmer.
Transfer pot to oven and braise until ribs are tender, about 2 hours. Let stand, covered, at room temperature 15 minutes. Carefully transfer ribs to large bowl, keeping meat attached to bones if possible (some bones may separate from meat). Remove herb sprigs. Pass all braising liquid and vegetables through food mill into large bowl, (if you do not have a food mill use a mesh strainer and spoon, pressing against the sides, discard what is left in the strainer), return to pot.
Season gravy to taste with salt and pepper and a few drops of balsamic vinegar. Rewarm gravy. Return ribs to gravy; cover and simmer to rewarm, about 5 minutes.
Can be made 1 day ahead. Refrigerate uncovered, until cool, then cover and keep chilled. Rewarm over medium heat until heated through, stirring gently, about 15 minutes.
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