Ingredients:

  • 5 lbs bone-in beef short ribs, English style
  • 2 tbsp Kosher salt
  • 1 tbsp coarse black pepper
  • 3 tbsp avocado oil
  • 2 medium yellow onions, diced
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 750 ml dry red wine
  • 2 cups beef stock
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves

Instructions:

  1. Pat the short ribs bone-dry with paper towels. Season aggressively on all sides with Kosher salt and black pepper.
  2. Heat oil in a 6-quart Dutch oven over medium-high heat. Sear the ribs in batches until a dark, mahogany crust forms on all meaty sides, about 3 minutes per side. Remove ribs and set aside.
  3. Lower heat to medium. Add onions, carrots, and celery to the rendered fat. Cook until translucent (6-8 minutes). Stir in garlic and tomato paste, cooking for 2 minutes until the paste turns a deep rust color.
  4. Pour in the red wine and deglaze the pot by scraping up the brown bits (fond). Increase heat to a simmer and reduce the liquid by half.
  5. Return the ribs to the pot. Add beef stock until ribs are partially submerged. Add thyme, rosemary, and bay leaves. Cover with a tight-fitting lid and transfer to a 300°F oven for 3 hours until fork-tender.