Ingredients:

  • 4 lbs Bone-in Beef Short Ribs (English cut, well-marbled)
  • 2 tbsp Kosher salt
  • 1 tsp Coarse black pepper
  • 2 tbsp Avocado oil
  • 2 large Yellow onions, diced
  • 3 large Carrots, peeled and sliced into thick rounds
  • 3 stalks Celery, diced
  • 4 cloves Garlic, smashed
  • 2 tbsp Tomato paste
  • 750ml Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups Beef bone broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 dried Bay leaves
  • 1 tbsp Cold butter

Instructions:

  1. Pat the short ribs bone-dry with paper towels. Season all sides aggressively with kosher salt and black pepper.
  2. Heat oil in a heavy-bottomed Dutch oven over medium-high heat. Sear the ribs in batches, 2-3 minutes per side, until a deep mahogany crust forms. Remove meat and set aside.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the rendered beef fat. Sauté until translucent and slightly browned.
  4. Stir in tomato paste and smashed garlic. Cook for 2 minutes until the paste turns a deep rust color.
  5. Pour in the red wine and use a wooden spoon to deglaze the pan, scraping up all the brown bits (fond) from the bottom.
  6. Return the ribs to the pot. Add beef bone broth, Worcestershire sauce, thyme, rosemary, and bay leaves. The liquid should cover about 3/4 of the meat.
  7. Cover with a tight-fitting lid and simmer on low heat (or in a 300°F oven) for 3 to 3.5 hours until the meat is fork-tender and beginning to pull away from the bone.
  8. Remove meat and strain the braising liquid through a fine-mesh strainer. Discard solids. Simmer the liquid to reduce by half, then whisk in cold butter for a glossy finish. Pour over ribs to serve.