Ingredients:

  • 5 lbs bone-in beef short ribs, English cut
  • 2 tbsp avocado oil
  • 3 cups dry red wine (Cabernet Sauvignon or Burgundy)
  • 2 cups beef bone broth
  • 2 large carrots, diced (200g)
  • 2 stalks celery, diced (150g)
  • 1 large yellow onion, diced (250g)
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 dried bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Pat the short ribs bone-dry with paper towels. Season aggressively with salt and pepper on all sides. In a Dutch oven, heat the oil over medium-high heat until shimmering. Sear the ribs in batches—do not crowd the pan—until a dark, mahogany-colored crust forms on all flat sides (about 3 minutes per side). Remove ribs and set aside.
  2. Reduce heat to medium. Add the diced carrots, celery, and onion (mirepoix) to the remaining fat in the pot. Sauté until the onions are translucent and the vegetables begin to soften.
  3. Stir in the tomato paste and cook for 1 minute until lightly browned. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5-7 minutes, until the wine has reduced by about half.
  4. Return the short ribs to the pot. Add the beef bone broth, thyme, rosemary, and bay leaves. The liquid should come about two-thirds of the way up the sides of the ribs. Bring to a gentle simmer.
  5. Cover the Dutch oven tightly with a lid and transfer to a preheated oven at 325°F (160°C). Braise for 3 hours to 3 hours 30 minutes, or until the meat is fork-tender.
  6. Remove the short ribs from the pot and set aside. Skim off any excess fat from the surface of the braising liquid. If the sauce is too thin, simmer it on the stovetop until it reaches your desired consistency.
  7. Serve the short ribs with the red wine reduction sauce.