Ingredients:

  • 5 lbs Bone-in Beef Short Ribs, English cut
  • 2 tbsp Coarse Kosher Salt
  • 1 tbsp Cracked Black Pepper
  • 3 tbsp High-smoke point oil
  • 2 large Yellow Onions, diced
  • 3 large Carrots, peeled and sliced
  • 3 stalks Celery, diced
  • 6 cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 750ml Dry Red Wine
  • 2 cups High-quality Beef Bone Broth
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 dried Bay Leaves

Instructions:

  1. Pat the ribs bone-dry with paper towels. Season aggressively with salt and pepper. 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 and set aside.
  2. Reduce heat to medium. Add onions, carrots, and celery to the rendered beef fat. Sauté until the onions are translucent and edges are golden, about 8 minutes. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste smells sweet and looks dark.
  3. Pour in the entire 750ml of wine. Use a wooden spoon to scrape up the fond from the bottom of the pot. Simmer until the liquid is incorporated.
  4. Nestle the ribs back into the pot with the broth and herbs. Cover and braise at 325°F (160°C) for 3 hours 30 minutes until the meat is completely tender and pulls away from the bone. Strain the sauce before serving.
  5. Remove the ribs and herbs. Strain the liquid into a saucepan. Simmer for 10 minutes until the sauce coats the back of a spoon. Skim any excess fat from the surface.
  6. Place the ribs back into the reduced sauce to coat them thoroughly before serving.