Ingredients:

  • 5 lbs English-style bone-in beef short ribs
  • 2 tbsp neutral high-smoke point oil
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 200g yellow onion, diced
  • 150g carrots, peeled and sliced
  • 100g celery stalks, diced
  • 4 cloves garlic, smashed
  • 30g tomato paste
  • 750ml dry red wine
  • 475ml high-quality beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the beef short ribs completely dry with paper towels. Season all sides generously with kosher salt and black pepper.
  2. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the ribs for 3-4 minutes per side until a deep mahogany crust forms. Remove meat and set aside.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the rendered fat. Sauté for 5-7 minutes until the onions are translucent and slightly softened.
  4. Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color.
  5. Deglaze the pot by pouring in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to release the caramelized fond. Simmer until the wine is reduced by half.
  6. Return the ribs and any accumulated juices to the pot. Add the beef bone broth, thyme, rosemary, and bay leaves. The liquid should come about 3/4 of the way up the ribs.
  7. Bring to a gentle simmer, then cover with a tight-fitting lid. Transfer to a 300°F (150°C) oven or maintain a very low simmer on the stovetop for 3 hours 30 minutes, until the meat is fork-tender and beginning to pull away from the bone.
  8. Remove the meat and strain the sauce through a fine-mesh strainer. Skim the excess fat from the surface before serving the reduction over the ribs.