3 TABLESPOONS PEANUT OIL
5-6 POUNDS BEEF SHORT RIBS
1 LARGE YELLOW ONION, COARSELY CHOPPED
2 LARGE CARROTS, PEELED AND CHOPPED
2 CUPS BEEF STOCK OR BROTH
2 CUPS TEXAS PORT
KOSHER SALT AND FRESHLY GROUND PEPPER
2 TABLESPOONS COLD, UNSALTED BUTTER, CUT INTO 4 OR 5 PIECES
Preheat the oven to 375˚F. In a large, deep-sided skillet, heat the oil over medium-high heat. Cut the ribs into 2-3 rib sections. Brown the ribs on all sides in the hot oil without crowding the meat. Do this in batches if necessary. It should take about 5 to 7 minutes per batch. As the ribs are browned, transfer them to a roasting pan.
Add the onion and carrots to the skillet and sauté them in the same hot oil about 5 minutes, or until softened and beginning to brown. Pour the vegetables over the ribs in the roasting pan. Add the beef stock and port. Season the ribs with salt and pepper. Cover the pan and place it in the oven. Braise the ribs for about 2 1/2 hours, or until the meat is tender. Using tongs, remove the ribs from the cooking liquid and arrange them on a serving platter. Loosely cover the ribs with foil.
Strain the remaining liquid into a saucepan, reserving the vegetables. Put the vegetables on the serving platter along with the ribs. Place the saucepan with the cooking liquid over medium-high heat. Boil to reduce it by one-half. Remove the saucepan from the heat and whisk in the cold butter piece by piece. By whisking away from direct heat, the butter should emulsify rather than melt and separate in the sauce. Taste the sauce and adjust the seasoning with salt and pepper if necessary. Pour over the ribs and vegetables and serve.