Ingredients:

  • 5 lbs bone-in beef short ribs
  • 2 tbsp neutral oil
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 large yellow onion, diced
  • 3 large carrots, chopped into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 bay leaves

Instructions:

  1. Preheat your oven to 325°F (163°C).
  2. Pat the short ribs completely dry with paper towels. Season them generously with salt and pepper.
  3. Heat oil in the Dutch oven over medium high heat until it shimmers.
  4. Sear ribs in batches for 3–5 minutes per side until a deep mahogany crust forms. Remove ribs to a plate.
  5. Lower heat to medium. In the beef fat, add the onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables are softened and golden.
  6. Stir in the garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a brick red color.
  7. Pour in the red wine. Use your wooden spoon to scrape the bottom of the pot to release the fond.
  8. Add the beef broth, rosemary, thyme, and bay leaves.
  9. Return the ribs to the pot, ensuring they are mostly submerged in liquid.
  10. Cover with the lid and bake for 180 minutes until the meat is tender and pulls away from the bone with a fork.