Ingredients:

  • 4.5 lbs bone-in beef short ribs, English cut
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp vegetable oil
  • 2 large yellow onions, roughly chopped
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 2 celery stalks, sliced thick
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 375 ml dry red wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Pat the short ribs bone-dry with paper towels to ensure a proper sear. Season all sides aggressively with kosher salt and coarse black pepper.
  2. Heat oil in a heavy-bottomed Dutch oven over high heat until wisps of smoke appear. Sear the ribs in batches for 3-4 minutes per side until a dark, mahogany-colored crust forms. Remove ribs and set aside.
  3. In the same pot with rendered beef fat, sauté the chopped onions, carrots, and celery until onions are translucent. Add the tomato paste and cook for 2 minutes until it reaches a deep rust color.
  4. Pour in the dry red wine and deglaze the pan, scraping the bottom with a wooden spoon to release the fond. Add the beef bone broth, thyme, rosemary, and bay leaves.
  5. Return the ribs to the pot. For the oven method, cover and braise at 325°F (160°C) for 2 hours 30 mins until the meat is tender and yields to a fork.
  6. Remove the ribs and strain the braising liquid through a fine-mesh strainer. Skim the excess fat from the surface to create a glossy, velvety sauce before serving.