If using beef rib meat off the bone, cut it into chunks and season it with salt and pepper. Beef short ribs can remain whole during the browning process, the bones bring additional flavor to the dish.
Cook beef in 2 batches making sure not to over-crowd the pan. Heat a heavy bottom stock pot on the stove, on medium-high. Add 2 tablespoons oil and heat until pan is smoking hot, add seasoned beef and brown on all sides. Repeat until all meat is browned and remove from pan.
Chop onion and carrot to medium to large dice, add to the same pot, and cook until onions are translucent. Remove vegetables to a plate and set aside.
De-glaze the pan with 1 750 ml. bottle of red wine, reduce by ¾. This will take about 20-30 minutes. Be sure to scrape the bottom of the pan to loosen brown bits, and stir frequently.
Add browned beef, vegetables, bay leaf, and stock to the pan, and pour just enough hot water over the meat to cover. Place the lid on the pan. Cook covered in a 350-degree oven for 2-4 hours or until meat is tender.
