Preheat the oven to 250 degrees.

Season all sides of the short ribs with salt and pepper and set aside. Place flour in a gallon-sized re-sealable bag then add the ribs and shake to lightly coat them in einkorn flour. NOTE: We strongly recommend you weigh your einkorn flour, if possible, for better accuracy. If you don’t have a scale, fluff the flour with a fork before you measure it in a cup.

Next, heat olive oil in a large Dutch oven over medium-high heat until the oil is shimmering. Add as many short ribs as possible without overcrowding the pan. Brown the ribs on all sides then transfer to a plate and keep warm. Repeat with remaining short ribs.

Once the last of the short ribs has been transferred, immediately add butter then reduce the heat to medium. Add onions and allow them to cook for approximately 3 minutes before adding the garlic. Allow garlic to cook approximately 2 minutes then add beef broth and red wine. Make sure to scrape the sides and bottom of the skillet to remove any bits that may be sticking.

Simmer the broth and wine for 5 minutes before adding the remaining ingredients. Stir until combined then add short ribs to the Dutch oven. Put the Dutch oven in the oven and roast for 2½ hours.

When the ribs are fall-apart tender, carefully remove them to a serving platter then strain cooking liquid through a sieve. Allow 2 minutes for the fat to rise to the surface then skim it off with a ladle. Pour the liquid over the short ribs and serve. Enjoy!