Braised Short-Ribs, Milan style

4 lbs. Morris Grassfed short ribs

1/4 cup all purpose flour

3 Tblsp. olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 medium stalk of celery, chopeed

 1 clove garlic, finely chopped

1/2 cup water

1/3 cup dry white wine

1 tsp salt

 1/2 tsp dried basil leaves

1/2 tsp dried thyme leaves

 1/4 tsp. pepper

Trim excess fat from ribs. Coat with flour. Heat oil in 10-inch skillet over medium heat. Cook beef in oil about 20 minutes, turning occasionally, until brown on all sides; drain.

Place beef if 5-to-6 quart slow cooker. Mix remaining ingredients; pour over meat.

Cover and cook on low heat, 8 to 10 hours or until meat is very tender and pulls away from bones.

Remove beef and vegetables from cooker, using slotted spoon: place on serving platter. Skim from beef juices in cooker if desired. Pour juices over beef and vegetables. Enjoy with warm, crusty sourdough bread and butter and a fresh green salad.