Ingredients:

  • 8 lb English-cut beef short ribs, bone-in
  • 3 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 large yellow onions, diced
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 6 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 750ml dry red wine
  • 4 cups beef bone broth, unsalted
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Pat the short ribs completely dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat oil in a Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 3-5 minutes per side until a dark mahogany crust forms, then remove to a plate.
  3. Reduce heat to medium. In the remaining beef fat, sauté diced onions, carrots, and celery for 6-8 minutes until translucent.
  4. Stir in smashed garlic and tomato paste; cook for 2 minutes, stirring constantly, until the paste turns a deep rust color.
  5. Pour in the red wine, scraping the bottom of the pot to deglaze all browned bits.
  6. Add beef bone broth, thyme, rosemary, and bay leaves. Return the seared ribs to the pot, ensuring they are partially submerged.
  7. Cover with a tight lid and braise in a preheated oven at 325°F (160°C) for 3 to 3.5 hours, or until meat is tender and falling off the bone.
  8. Remove meat and strain the cooking liquid. Simmer the liquid over medium-high heat until reduced to a thick, velvety glaze before pouring over the ribs.