Shereen Pavlides Beef Short Ribs with Thyme Port Gravy

Ingredients

• 4-1/2 pounds bone-in Beef Short Ribs
• salt to taste
• ground black pepper to taste
• 2 tablespoons avocado oil
• 3 carrots, cut into 1/2-inch pieces
• 1 large Spanish onion, cut into 1/2-inch pieces
• 1 fennel bulb, trimmed, cut into 1/2-inch pieces
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• 1 cup port wine
• 3-1/2 cups beef stock
• 1 small bunch fresh thyme
• 1/2 teaspoon black peppercorns
• 2 tablespoons unsalted butter, softened
• 2 tablespoons all-purpose flour
• cooked mashed potatoes or polenta, optional
• sliced chives, for garnish