1/3 cup all-purpose flour
Salt
Freshly ground black pepper
4.5 – 5 pounds short ribs (6 bone in ribs)
5 tablespoons olive oil, divided
2 medium red onions, diced
2.5 carrots, diced
2 celery rib, cut into 1/2-inch pieces
5 large garlic cloves, chopped
2 tablespoons chopped fresh rosemary
1.5 tablespoon fresh thyme leaves
2 cups full-bodied red wine
2 cups low-sodium chicken broth
1 (15-ounce) can whole peeled tomatoes in juice
3/4 cup balsamic vinegar
2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
1 navel orange
Fresh horseradish
Special equipment:
A wide 6- to 8-quart heavy pot or cocotte with a tight-fitting lid