Ingredients:

  • 4.5 lbs beef short ribs, English cut, bone-in
  • 2 tbsp Kosher salt
  • 1 tbsp coarse black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2.5 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 to ensure a proper sear. Aggressively season all sides with Kosher salt and coarse black pepper.
  2. Heat neutral oil in a heavy-bottomed Dutch oven over medium-high heat. Sear ribs in batches for 3-5 minutes per side until a deep mahogany crust forms. Remove ribs and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the rendered beef fat. Sauté until softened and lightly browned.
  4. Stir in the tomato paste and smashed garlic, cooking for 2 minutes until the paste darkens slightly and smells fragrant.
  5. Deglaze the pan with red wine, scraping the bottom with a wooden spoon to release the fond (browned bits). Simmer until the wine is reduced by half.
  6. Return the ribs to the pot. Pour in beef bone broth until the liquid reaches 3/4 of the way up the ribs. Add thyme, rosemary, and bay leaves.
  7. Cover with a tight-fitting lid and braise in a 300°F (150°C) oven for 2.5 hours, or until meat is fork-tender and yielding.
  8. Remove ribs carefully. Strain the braising liquid through a fine-mesh strainer and skim off the excess fat before serving as a reduced sauce.