Ingredients:

  • 4 lbs English-cut beef short ribs, bone-in
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 2 cups low-sodium beef bone broth
  • 1.5 cups dry red wine
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Pat the beef short ribs completely dry with paper towels. Season generously with salt and pepper on all sides.
  2. Heat olive oil in the Dutch oven over medium-high heat until shimmering.
  3. Sear the ribs in batches, pressing down firmly for 3–4 minutes per side until a deep, mahogany-colored crust forms. Remove ribs and set aside on a plate.
  4. Reduce heat to medium. In the remaining beef fat, add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and slightly browned.
  5. Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a dark brick red and smells nutty.
  6. Deglaze the pot by pouring in the red wine, scraping the bottom with a wooden spoon to release the brown bits (fond). Simmer for 3 minutes to reduce the alcohol.
  7. Return the seared ribs to the pot, nestling them into the vegetables. Pour in the beef bone broth until the ribs are about 2/3 submerged.
  8. Tuck in the thyme and rosemary sprigs.
  9. Cover with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C).
  10. Braise for 3 to 3.5 hours until the meat yields effortlessly to a fork and slides away from the bone.
  11. Carefully remove the ribs and aromatics to a platter.
  12. Strain the cooking liquid through a fine-mesh strainer into a saucepan.
  13. Simmer the liquid over medium-high heat for 10 minutes, reducing it by one-third until it coats the back of a spoon. Pour this concentrated glaze back over the meat.