Ingredients:

  • 3 lbs bone-in beef short ribs, English cut
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp neutral oil
  • 1 large yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef stock
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1 tbsp unsalted butter

Instructions:

  1. Pat the short ribs completely dry with paper towels. Season generously with kosher salt and freshly cracked black pepper. Note: Dry meat sears; wet meat steams
  2. Heat neutral oil in a 6 quart Dutch oven over medium high heat until shimmering. Sear the ribs on all sides until a dark mahogany crust forms, approximately 3 minutes per side. Remove ribs and set aside on a plate.
  3. Lower the heat to medium. Add diced onion, carrots, and celery to the remaining beef fat. Sauté until the vegetables soften and turn golden.
  4. Stir in the smashed garlic and tomato paste. Cook for 2 minutes until the paste turns a deep rust color and smells nutty.
  5. Pour in the dry red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits (fond). Simmer until the wine is reduced by half.
  6. Return the seared ribs and any accumulated juices to the pot. Pour in the low sodium beef stock until the ribs are 3/4 submerged. Add fresh thyme and bay leaves.
  7. Cover with a tight fitting lid and braise in the oven at 325°F (160°C) or on the stovetop until the meat is tender and yields to a fork. This should take about 3 hours.
  8. Remove the ribs and strain the braising liquid through a fine mesh sieve. Return the liquid to the pot and reduce by a third until it becomes a glossy glaze.
  9. Stir in the unsalted butter to mount the sauce before serving. Note: Do this off the heat for the best emulsion