Ingredients:

  • 5 lbs Bone-in beef short ribs (English cut, roughly 2-3 inches thick)
  • 2 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 2 tbsp Avocado oil
  • 1 Large yellow onion, diced
  • 2 Medium carrots, peeled and sliced into rounds
  • 2 Stalks celery, diced
  • 4 Cloves garlic, smashed
  • 2 tbsp Tomato paste
  • 750ml Dry red wine
  • 2 cups Low sodium beef bone broth
  • 3 Sprigs fresh thyme
  • 2 Sprigs fresh rosemary
  • 2 Bay leaves

Instructions:

  1. Preheat your oven to 300°F (150°C). Pat the short ribs completely dry with paper towels to ensure optimal browning. Season all sides aggressively with salt and pepper.
  2. In a 6-quart Dutch oven, heat avocado oil over medium-high heat. Sear the ribs in batches to avoid crowding, developing a dark mahogany crust on all sides (approximately 3 minutes per side). Transfer seared ribs to a plate.
  3. Lower the heat to medium. Add the diced onion, carrots, and celery to the rendered beef fat. Sauté until the onions are translucent and the vegetables begin to brown at the edges.
  4. Stir in the tomato paste and smashed garlic. Cook for 2 minutes, stirring constantly, until the paste darkens to a rust color and loses its metallic aroma.
  5. Pour in the red wine to deglaze the pot, using a wooden spoon to scrape up the browned bits (fond) from the bottom. Add the bone broth, thyme, rosemary, and bay leaves.
  6. Return the short ribs and any accumulated juices to the pot. The liquid should cover about two-thirds of the beef. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
  7. Braise for 3 hours 30 minutes until the meat is fork-tender but not disintegrated. For a professional finish, strain the braising liquid through a fine-mesh strainer and reduce on the stovetop until it coats the back of a spoon.