Ingredients:

  • 5 lbs bone-in beef short ribs, English cut
  • 2 tbsp neutral oil
  • 2 large yellow onions, diced
  • 3 large carrots, peeled and diced
  • 3 stalks celery, diced
  • 8 cloves garlic, divided
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 2 cups beef bone broth, low sodium
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1/2 cup fresh Italian parsley, chopped
  • 2 large lemons, zested
  • 1 tbsp black truffle oil
  • 1/2 tsp flaky sea salt
  • Salt and black pepper to taste

Instructions:

  1. Preheat your oven to 300°F (150°C). Pat the short ribs completely dry with paper towels and season generously with salt and pepper.
  2. In a 6-quart Dutch oven over medium-high heat, add neutral oil. Sear the ribs in batches until a deep mahogany crust forms on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the rendered beef fat. Cook until the vegetables are softened and browned at the edges.
  4. Stir in 2 tablespoons of tomato paste and 6 smashed garlic cloves. Cook for 2 minutes until the paste darkens slightly.
  5. Pour in the entire bottle of red wine, scraping the bottom of the pot to release the browned bits (fond). Bring to a simmer and reduce the liquid by half.
  6. Return the ribs to the pot along with the beef bone broth, thyme, rosemary, and bay leaves. The liquid should almost cover the ribs.
  7. Cover with a tight-fitting lid and transfer to the oven. Braise for 5.5 to 6 hours, or until the meat is completely tender and yielding to a fork.
  8. While the beef rests, prepare the gremolata: Mix chopped parsley, 2 minced garlic cloves, lemon zest, truffle oil, and flaky sea salt in a small bowl.
  9. Strain the braising liquid through a fine-mesh strainer, skim off excess fat, and reduce on the stovetop if a thicker glaze is desired. Serve the ribs topped with the sauce and a spoonful of truffle gremolata.