Ingredients:

  • 5 lbs bone-in beef short ribs, English cut
  • 2 tbsp avocado oil or grapeseed oil
  • 2 large yellow onions, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 750 ml dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 1.5 tsp kosher salt, plus more to taste
  • 1 tsp freshly cracked black pepper

Instructions:

  1. Preheat your oven to 325°F (165°C). Pat the 5 lbs of short ribs completely dry with paper towels to ensure a proper sear. Moisture is the enemy of a good sear.
  2. Season generously with 1.5 tsp salt and 1 tsp pepper.
  3. Heat 2 tbsp oil in the pot over medium high heat until it begins to shimmer and smoke slightly.
  4. Sear ribs in batches for 3 minutes per side until a deep brown crust forms.
  5. Remove meat and sauté onions, carrots, and celery for 5 minutes until softened and fragrant.
  6. Stir in garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns dark red.
  7. Pour in 750 ml wine and scrape the bottom of the pot to release the browned bits.
  8. Return ribs to the pot and add 2 cups broth plus the herbs.
  9. Cover and bake at 325°F (165°C) for 3 hours 30 mins until meat is tender and falling off the bone.
  10. Let the pot rest for 15 minutes before serving to allow the sauce to settle.