Ingredients:

  • 5 lbs (2.3kg) bone-in beef short ribs, English cut
  • 2 tablespoons (30ml) high-smoke point oil
  • 2 medium yellow onions, diced (approx. 300g)
  • 3 large carrots, peeled and sliced into rounds (approx. 200g)
  • 2 stalks celery, diced (approx. 100g)
  • 6 cloves garlic, smashed and peeled
  • 2 tablespoons (30g) tomato paste
  • 1 bottle (750ml) dry red wine
  • 2 cups (480ml) high-quality beef bone broth
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • Kosher salt and freshly cracked black pepper

Instructions:

  1. Season the ribs aggressively with salt and pepper on all sides. Heat oil in a large enameled Dutch oven over medium-high heat. Sear ribs in batches until a deep, dark brown crust forms on all sides (3-4 minutes per side). Remove and set aside.
  2. Lower heat to medium. Add diced onions, carrots, and celery to the beef drippings. Sauté until the vegetables soften and begin to brown, picking up the fond from the bottom of the pot.
  3. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste darkens. Deglaze the pan with the full bottle of red wine, scraping the bottom of the pot.
  4. Pour in the beef bone broth and add the thyme, rosemary, and bay leaves. Return the seared short ribs to the pot, ensuring they are partially submerged.
  5. Cover the Dutch oven and place in a preheated 300°F (150°C) oven. Braise for 3.5 hours until the meat is fork-tender and beginning to pull away from the bone.
  6. Remove meat from the pot. Strain the braising liquid through a fine-mesh strainer into a saucepan. Use a fat separator to remove excess grease, then simmer the liquid until it reduces into a glossy, thick glaze. Serve over the ribs.