Ingredients:

  • 4 (approx. 300g each / 10–12 oz) Bone-in beef short ribs, trimmed of excess silver skin
  • 2 tsp Coarse sea salt (plus more for seasoning)
  • 1 tsp Freshly cracked black pepper
  • 2 Tbsp High-heat cooking oil (canola, grapeseed, or light olive oil)
  • 1 large Yellow onion (150g), roughly chopped
  • 2 medium Carrots (150g), peeled and roughly chopped
  • 2 stalks Celery (100g), roughly chopped
  • 4 cloves Garlic (20g), minced
  • 2 Tbsp Tomato paste (40g)
  • 1 bottle Dry red wine (750 ml) (e.g., Cabernet Sauvignon or Pinot Noir)
  • 2 cups Beef stock (475 ml), low sodium, high quality
  • 2 Bay leaves (5g)
  • 4 sprigs Fresh thyme (5g)

Instructions:

  1. Pat the short ribs very dry with paper towels. Season aggressively on all sides with salt and pepper.
  2. Place a large heavy-bottomed Dutch oven over medium-high heat. Add the oil and heat until shimmering but not smoking.
  3. Sear the ribs in batches (do not overcrowd the pot) on all sides until a deep, dark brown crust forms (approx. 2–3 minutes per side). Transfer the seared ribs to a plate and set aside.
  4. Reduce the heat to medium. Add onion, carrots, and celery to the pot. Sauté, scraping up any dark bits (fond) from the bottom, until the vegetables soften and caramelise slightly (5–7 minutes).
  5. Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste darkens slightly—this technique is crucial for flavor intensification.
  6. Pour in the entire bottle of red wine. Bring to a rolling simmer and scrape the bottom vigorously to lift any remaining stuck bits. Reduce the wine by half (approx. 10–12 minutes); the raw alcohol smell should dissipate.
  7. Pour in the beef stock. Add the bay leaves and thyme. Bring the mixture back up to a simmer.
  8. Return the seared short ribs (and any accumulated juices) to the Dutch oven. The liquid should cover about two-thirds of the meat; add a splash more stock if necessary.
  9. Cover the Dutch oven tightly with its lid. Place in a preheated oven at 160°C / 325°F.
  10. Cook for 3 hours, or until the ribs are fork-tender and the meat pulls away easily from the bone. Crucially, do not lift the lid during the first 2 hours of cooking.
  11. Carefully remove the ribs from the pot and set them aside, covered, to keep warm.
  12. Pour the entire contents of the Dutch oven through a fine-mesh sieve into a large bowl, pressing lightly on the solids to extract flavor. Discard the spent vegetables and herbs.
  13. Allow the strained liquid to rest for 5–10 minutes. Skim the layer of fat that rises to the surface using a spoon, or pour the liquid through a fat separator.
  14. Transfer the de-fatted liquid to a clean saucepan. Bring to a rapid simmer over medium-high heat. Reduce the liquid until it thickens significantly and coats the back of a spoon (approx. 15–20 minutes). It should be a syrupy, glossy consistency.
  15. Return the short ribs to the finished sauce to reheat briefly. Serve immediately over a root vegetable mash.