Ingredients:

  • 5 lbs bone-in beef short ribs, English cut
  • 2 tbsp neutral oil (grapeseed or avocado)
  • Kosher salt to taste
  • Freshly cracked black pepper to taste
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the short ribs bone-dry with paper towels. Season aggressively with salt and pepper on all sides. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the ribs in batches—do not crowd the pan—until a deep mahogany-colored crust forms on all sides (about 3-4 minutes per side). Remove ribs and set aside.
  2. Reduce heat to medium. Add the diced onion, carrots, and celery to the rendered beef fat. Sauté until the onions are translucent and slightly browned. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste turns a deep brick red.
  3. Pour in the red wine, using a wooden spoon to scrape up the brown fond from the bottom of the pot. Bring to a simmer and let the liquid reduce by half.
  4. Preheat oven to 300°F (150°C). Return the seared ribs to the pot along with any accumulated juices. Add beef bone broth until the ribs are 3/4 submerged. Add thyme, rosemary, and bay leaves. Cover with a tight-fitting lid and transfer to the oven for 3 hours 30 mins, or until meat is fork-tender.
  5. Carefully remove the ribs from the liquid. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Use a fat separator to remove excess oil. Simmer the liquid over medium heat until it reduces to a glossy, thick sauce. Serve the sauce over the ribs.