Ingredients:

  • 5 lbs bone-in beef short ribs (English cut, 2-3 inches thick)
  • 2 tbsp high-smoke point oil (Avocado or Grapeseed)
  • 2 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 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
  • 750 ml dry red wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the ribs bone-dry with paper towels to ensure a proper crust. Season generously with Kosher salt.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear ribs in batches on all four sides until a deep, mahogany-colored crust forms, approximately 3-4 minutes per side. Remove ribs and set aside.
  3. Reduce heat to medium. Add onions, carrots, and celery to the rendered fat. Sauté for 5 minutes until softened and fragrant.
  4. Stir in tomato paste and smashed garlic. Cook for 2 minutes until the paste turns a dark brick-red and develops a nutty aroma.
  5. Pour in the red wine, scraping the bottom of the pot to release the fond. Allow the liquid to reduce by half.
  6. Return the ribs to the pot. Add beef bone broth, thyme, rosemary, and bay leaves. Cover with a tight-fitting lid.
  7. Transfer to a preheated oven at 350°F (180°C) and braise for 2 hours 45 minutes until the meat is fork-tender.
  8. Remove ribs carefully. Strain the braising liquid through a fine-mesh strainer into a saucepan. Simmer over medium heat for 10 minutes to reduce. Skim off excess surface fat before serving the sauce over the ribs.