Ingredients:

  • 5 lbs bone-in beef short ribs
  • 2 tbsp vegetable oil
  • 2 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp unsalted butter
  • 1 large onion, diced
  • 3 large carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 3 cups dry red wine
  • 2 cups beef stock
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Pat the ribs completely dry with paper towels and season generously with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat. Sear the ribs in batches until a deep mahogany crust forms on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  3. Reduce heat to medium and melt butter. Add the onion, carrots, and celery, sautéing until onions are translucent (about 6-8 minutes).
  4. Stir in the garlic and tomato paste, cooking for another 2 minutes until the paste turns a dark brick red.
  5. Pour in the red wine, scraping the bottom of the pot to release the fond. Bring to a simmer and reduce the liquid by half.
  6. Return the ribs and accumulated juices to the pot. Pour in beef stock until ribs are 3/4 submerged. Add thyme, rosemary, and bay leaves.
  7. Cover with a tight lid and transfer to a 325°F (160°C) oven for 3 hours, or until the meat is tender.