elise's short ribs recipe

I've never made short ribs before, but we had some frozen ones from the farm that we order meat from once a season so I made this recipe last night from Simply Recipes (a site that I love,) and it was really really good. It says to make it over 2 days, but I just started early and we ate late and finished it in one day. I also made it for 2 people, so with 6 ribs but 2 carrots, 2 stalks of celery and half beef/half chicken stock. We had it with egg noodles.

Braised Beef Short Ribs
12 beef short ribs, bone-in
Salt and freshly ground pepper
1/4 cup grapeseed oil or olive oil
1 yellow onion, peeled and chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
1 750-ml bottle good dry red wine
6 cups veal stock (can substitute beef & chicken stock combined)

1 Preheat oven to 350°F. Season ribs to taste with the salt and pepper. Heat oil in a large, heavy bottomed ovenproof pan over high heat. Add ribs and brown on all sides. Work in batches if you need to so that the ribs don't get crowded (this will help with browning).
2 Transfer ribs to a plate. Add the onions, celery, and carrots to the pan and sauté, stirring often, until lightly browned, about 5 minutes. Pour off excess fat, then add the wine, deglazing the pan, scraping off any browned bits from the bottom of the pan. Reduce the wine by three-quarters until thick and slightly syrupy, about 15 minutes.
3 Return the ribs to the pan, add the veal stock and enough water to cover the ribs. Bring to a boil, cover with foil, and place in the oven. Braise, cooking in the oven, until the meat is fork-tender, 2 to 2 1/2 hours. Allow the ribs to cool in the liquid, then cover and refrigerate overnight.
4 The next day, remove the excess fat that has solidified at the top from the overnight chilling. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-quarters, about 1 hour. Continue to cook, spooning the sauce over the ribs, until the sauce is thick and ribs are glazed. Take care not to burn the glaze; move the ribs around in the pan to keep them from burning.

Serve over mashed potatoes, egg noodles, or rice. Serves 6.

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