Ingredients:

  • 5 lbs beef short ribs, English cut
  • 2 tbsp vegetable oil
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 large yellow onion, diced
  • 2 large carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 3 cups low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Pat the beef short ribs completely dry with paper towels and season generously with kosher salt and black pepper.
  2. Heat vegetable oil in a 6-quart Dutch oven over medium-high heat until shimmering. Sear the ribs in batches for 3-4 minutes per side until a deep mahogany-colored crust forms; remove and set aside.
  3. Reduce heat to medium. In the remaining beef fat, sauté diced onion, carrots, and celery for 6-8 minutes until softened.
  4. Stir in minced garlic and tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
  5. Pour in the dry red wine to deglaze the pan, scraping the browned bits (fond) from the bottom. Simmer until the liquid is reduced by half.
  6. Return the seared ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves, ensuring the liquid covers about 3/4 of the meat.
  7. Cover with a tight lid and braise at a low temperature until the meat is tender and slides off the bone.
  8. Strain the cooking liquid into a saucepan and simmer independently to reduce into a thick, glossy glaze before serving over the meat.