Ingredients:

  • 5 lbs Beef Short Ribs (English cut, bone-in, well-marbled)
  • 2 tbsp Kosher Salt
  • 1 tbsp Freshly Cracked Black Pepper
  • 3 tbsp Avocado oil
  • 2 Large Yellow Onions, diced
  • 3 Large Carrots, peeled and sliced into rounds
  • 2 Stalks Celery, diced
  • 6 Cloves Garlic, smashed and peeled
  • 2 tbsp Tomato Paste
  • 750 ml Dry Red Wine
  • 2 cups Beef Bone Broth
  • 1 tbsp Balsamic Vinegar
  • 4 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. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat a 7-quart Dutch oven over medium-high heat with the avocado oil. Sear the ribs in batches until a dark, mahogany-colored crust forms on all meaty sides. Remove and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the rendered fat. Sauté for 8 minutes until slightly caramelized.
  4. Stir in tomato paste and smashed garlic, cooking for 2 minutes until the paste darkens slightly.
  5. Deglaze the pot with the red wine and balsamic vinegar, scraping the bottom to release the fond. Bring to a simmer and reduce by half.
  6. Return the ribs to the pot along with beef broth and fresh herbs. Cover and braise at 350°F (180°C) for 3 hours 30 mins until the meat is fork-tender.
  7. Strain the braising liquid through a fine-mesh strainer and use a fat separator to remove excess oil before serving as a reduction over the meat.