Short Rib Bourguigon - College Inn

Ingredients

• 2 1/2 to 3 lbs. bone-in beef short ribs (about 4-inches long)
• 1 tsp. each salt and ground black pepper
• 1 Tbsp. vegetable oil
• 1/3 cup all-purpose flour
• 1 cup diced yellow onion
• 4 fresh thyme sprigs or 1/2 tsp. dried thyme
• 2 tsp. minced garlic
• 1 jar (32 oz.) College Inn® Beef Stock
• 4 medium red potatoes (about 1 1/4 lbs.), quartered
• 1/2 of a 2 lbs. cauliflower, cut into larger flowerets (1 1/2-inch)
• 3 medium carrots, cut into 1-inch pieces
• 2 Tbsp. chopped fresh parsley, plus more for garnish