Ingredients:

  • 4.5 lbs beef short ribs, English cut, bone-in
  • 2 tbsp neutral oil (grapeseed or avocado)
  • 1 large yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon)
  • 3 cups unsalted beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 dried bay leaf
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

Instructions:

  1. Pat the beef short ribs bone-dry with paper towels to ensure a proper crust. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat oil in a 5-quart Dutch oven over medium-high heat. Sear the ribs on all meaty sides until a deep, dark mahogany crust forms, approximately 3-4 minutes per side. Remove ribs and set aside on a plate.
  3. Reduce heat to medium. Add the diced onion, carrots, and celery to the rendered beef fat. Sauté until softened, about 6-8 minutes.
  4. Stir in the tomato paste and smashed garlic. Cook for 2 minutes, stirring constantly, until the paste turns a dark rusty brick color and smells toasted.
  5. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up all the browned bits (fond) from the bottom. Simmer until the wine reduces by half.
  6. Return the ribs to the pot along with any accumulated juices. Add the beef bone broth, thyme, rosemary, and bay leaf. The liquid should cover about two-thirds of the meat.
  7. Cover and transfer to a 325°F (160°C) oven for 2 hours 45 mins, or until the meat is completely tender and yielding to a fork.
  8. Remove the ribs and strain the liquid into a saucepan. Simmer for 10 minutes until the sauce is glossy and coats the back of a spoon.