Ingredients:

  • 5 lbs Bone-in Beef Short Ribs (English cut)
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Avocado Oil
  • 2 Large Yellow Onions, diced
  • 3 Large Carrots, peeled and sliced into rounds
  • 2 Celery Stalks, diced
  • 6 Cloves Garlic, smashed
  • 2 tbsp Tomato Paste
  • 750ml Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups Low-Sodium Beef Bone Broth
  • 3 Sprigs Fresh Thyme
  • 2 Sprigs Fresh Rosemary
  • 2 Dried Bay Leaves

Instructions:

  1. Dry the meat. Pat the 5 lbs of ribs with paper towels until they are bone dry. Note: Wet meat will steam instead of searing, preventing that crust we need.
  2. Season and heat. Season aggressively with 2 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp avocado oil in your Dutch oven over medium high heat until the oil shimmers and barely wisps smoke.
  3. Sear the ribs. Work in batches to avoid overcrowding. Sear the ribs for about 4 minutes per side until a deep mahogany colored crust forms. Remove and set aside.
  4. Sauté the aromatics. Reduce heat to medium. Add 2 diced onions, 3 sliced carrots, and 2 diced celery stalks. Cook until the onions are translucent and slightly golden.
  5. Add the paste. Stir in 6 smashed garlic cloves and 2 tbsp tomato paste. Cook for 2 minutes until the paste turns a deep brick red and smells toasted.
  6. Deglaze with wine. Pour in the 750ml of red wine. Use a wooden spoon to scrape every brown bit off the bottom of the pot. Simmer until the liquid reduces by half.
  7. Assemble the braise. Return the ribs to the pot. Pour in 2 cups beef bone broth and add 3 sprigs thyme, 2 sprigs rosemary, and 2 bay leaves.
  8. The long wait. Cover with a tight lid and bake at 300°F (150°C) for 3 hours and 30 minutes until the meat pulls away from the bone with no resistance.
  9. Strain and skim. Remove the ribs carefully. Strain the liquid through a fine mesh strainer into a bowl. Skim the clear fat off the top with a spoon before pouring the velvety sauce over the meat.