Ingredients:

  • 5 lbs bone-in beef short ribs, well-marbled
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 2 tbsp Kosher salt
  • 1 tbsp coarsely ground black pepper
  • 2 large yellow onions, diced (approx. 300g)
  • 3 large carrots, peeled and sliced into rounds (approx. 250g)
  • 3 stalks celery, diced (approx. 150g)
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 1 bottle (750 ml) dry red wine
  • 2 cups beef bone broth
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the short ribs completely dry with paper towels. Season aggressively with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Sear ribs in batches until a deep, mahogany crust forms on all sides (3–4 minutes per side). Transfer ribs to a plate.
  2. Reduce heat to medium. Add onions, carrots, and celery to the rendered beef fat. Cook until vegetables soften and onions are translucent (about 8 minutes). Stir in garlic and tomato paste; cook for 2 minutes until the paste darkens to a brick red.
  3. Pour in red wine, scraping up the browned bits (fond) from the bottom of the pot. Bring to a boil and reduce liquid by one-third. Return ribs and accumulated juices to the pot. Add beef broth and herbs.
  4. Cover with a tight-fitting lid and transfer to a 325°F (165°C) oven. Braise for 3 to 3.5 hours until the meat is completely tender and yields easily to a fork.
  5. Remove ribs and vegetables. Strain the remaining liquid through a fine-mesh strainer into a saucepan, discarding the solids. Simmer for 10–15 minutes until the sauce thickens into a glossy consistency. Season to taste and pour over the ribs.