Ingredients:

  • 4 lbs bone-in beef short ribs, English cut
  • 2 tbsp grapeseed oil
  • 1 tbsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 large yellow onions, diced
  • 3 large carrots, cut into 1-inch chunks
  • 2 celery stalks, sliced thick
  • 4 garlic cloves, smashed
  • 2 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups dry red wine (Cabernet Sauvignon)
  • 3 cups beef bone broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves

Instructions:

  1. Preheat your oven to 325°F (160°C). Pat the beef short ribs completely dry with paper towels to ensure a proper sear. Season all sides aggressively with kosher salt and black pepper.
  2. Heat 2 tablespoons of oil in a 6-quart Dutch oven over medium-high heat. Sear the ribs in batches for 3-4 minutes per side until a dark, crusty bark forms. Remove meat and set aside on a plate.
  3. Reduce heat to medium. Add diced onions, carrots, and celery to the rendered fat in the pot. Sauté for 5-7 minutes until the onions are translucent and slightly softened.
  4. Add smashed garlic, tomato paste, and flour to the vegetables. Stir constantly for 2 minutes to cook out the raw flour taste and create a light roux base.
  5. Pour in the red wine, scraping the bottom of the Dutch oven with a wooden spoon to release the fond (browned bits). Simmer until all browned bits are dissolved into the liquid.
  6. Return the ribs and any accumulated juices to the pot. Add beef bone broth, rosemary, thyme, and bay leaves. Ensure the ribs are mostly submerged.
  7. Cover the pot with a tight-fitting lid and transfer to the oven. Braise for 3 hours and 30 minutes, or until the meat is tender and easily collapses at the touch of a fork.
  8. Remove the herb sprigs and bay leaves. Skim excess fat from the surface if desired. Let rest for 10 minutes before serving to allow the sauce to thicken naturally.