This is based on one of Nathan Coulon's family dishes. Wrapping the beef in cheesecloth makes it easy to remove the meat after cooking so you can strain the cooking liquid and prepare the gravy. Serve over mashed potatoes or egg noodles.
2 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Line a medium bowl with a 16-inch square piece of cheesecloth. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef to pan; cook 5 minutes, browning on all sides. Transfer beef to cheesecloth-lined bowl. Repeat procedure with remaining beef. Loosely knot edges of cheesecloth to form a bundle. Keep warm.
Add onion and next 6 ingredients (through garlic) to pan; stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Sauté 5 minutes or until onion is tender. Add wine, peppercorns, thyme sprigs, parsley sprig, and bay leaf to pan; bring to a boil. Cook 11 minutes or until wine almost evaporates. Place meat bundle on top of vegetables; add any liquid from bowl to pan. Add broth to pan; bring to a simmer. Cover, reduce heat, and cook 1 1/2 hours or until beef is tender.
Transfer meat bundle to a clean bowl using tongs, and keep warm. Strain broth through a colander into a bowl, and discard solids. Place a zip-top plastic bag inside a 4-cup glass measure. Pour broth into bag, and let stand for 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into pan, stopping before fat layer reaches opening; discard fat. Add flour to pan, stirring with a whisk, and bring to a boil. Cook until reduced to 1 1/4 cups (about 10 minutes). Add 1 tablespoon butter, stirring until butter melts. Serve with beef. Sprinkle with chopped parsley.