Season the boneless beef short ribs with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove and set aside.

Sauté Vegetables

In the same pot, add diced onion, chopped carrots, and chopped celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.

Braise the Ribs

Return the seared ribs to the pot. Pour in beef broth and red wine, add bay leaves and dried thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours or until the ribs are tender.

Prepare the Demi Glaze

Make the Glaze

In a separate saucepan, combine beef stock and red wine. Bring to a boil and reduce to a simmer until reduced by half. In a small bowl, mix flour with butter to create a paste. Whisk this paste into the reduced stock and simmer until thickened.

Cook White Rice

Prepare Rice

In a medium saucepan, bring water to a boil. Add white rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed. Fluff with a fork before serving.

Sauté Garden Vegetables

Cook the Vegetables

In a skillet, heat olive oil over medium heat. Add sliced zucchini, chopped bell pepper, and trimmed green beans. Sauté for about 5-7 minutes until the vegetables are tender. Season with salt and black pepper to taste.