Short Rib Bourguignonne

2 cups all-purpose flour
1 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. salt
1 tsp. black pepper

3 to 4 pounds beef short ribs, cut into thirds
3 to 4 tablespoons unsalted butter
1/2 cup bacon lardoons, diced
2 large white onions, sliced
4 shallots, quartered
1 pound mushrooms
1 cup celery, diced
1/2 cup carrots, diced
2 cups red wine
4 cups beef stock or to cover

Preheat oven to 350 or 375.

Combine flour, paprika, cayenne pepper and black pepper.  

Add the short ribs, coating them lightly in the flour mixture.

In a large Dutch oven or deep oven-proof pot melt butter over medium heat until golden.  Add the ribs, shaking off any excess flour.  Sear the meat until brown, moving the ribs around covering them with the butter.  

In the same pot, saute the bacon for 2 to 3 minutes, then add the onions, shallots, mushrooms, celery and carrots and saute until golden.  Deglaze the pan with the red wine, adding a little at a time.  Let reduce over high heat for 1 minute.  Add the rest of the wine and beef stocik, and bring to a simmer.

  Once the liquid has come to a simmer, cover and cook in the oven for 2 to 3 hours.  Season to taste.