Pat the rib cap and short ribs dry with paper towels, then season generously with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear both sides of the rib cap and short ribs until browned, about 3-4 minutes per side. Remove from skillet and set aside.

Braised Short Ribs

Prepare the Braise

In the same skillet, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes. Add red wine, beef broth, thyme, and bay leaves. Bring to a simmer, then return the short ribs to the pot. Cover and braise in a 325°F (160°C) oven for 3 hours, until tender.

Make Sauce Bordelaise

Prepare the Sauce

In a saucepan, combine red wine and shallots. Simmer until reduced by half. Add beef stock and continue to simmer until thickened. Whisk in butter, and season with salt and pepper. Stir in chopped parsley before serving.

Finish the Dish

Serve

Slice the rib cap and serve alongside the braised short ribs. Drizzle with Sauce Bordelaise and garnish with additional parsley if desired.