Ingredients:

  • 5.5 lb bone-in beef short ribs, English cut
  • 2 tbsp avocado oil
  • 2 large yellow onions, diced
  • 3 large carrots, sliced into thick rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 2 cups low-sodium beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the beef short ribs bone-dry with paper towels and season aggressively with kosher salt. Heat avocado oil in a 5-quart Dutch oven over medium-high heat.
  2. Sear the ribs in batches for about 3 minutes per side until a dark, mahogany-colored crust forms. Remove meat and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the residual fat. Sauté until translucent and lightly browned.
  4. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste darkens.
  5. Deglaze the pot with dry red wine, scraping the bottom to release the fond. Bring to a simmer and reduce the liquid by half.
  6. Return the ribs to the pot. Add beef bone broth, thyme, rosemary, and bay leaves. Cover and bake at 325°F (160°C) oven for 3 hours 30 minutes until fork-tender.
  7. Strain the braising liquid into a fat separator. Let sit for 5 minutes, then discard the top layer of tallow before serving the clarified sauce over the ribs.