Ingredients:

  • 5 lbs bone-in beef short ribs
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 3 tbsp neutral oil
  • 2 cups carrots, diced
  • 2 cups celery, diced
  • 1 large yellow onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp tomato paste
  • 3 cups beef stock with lemon juice
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Pat the short ribs dry with paper towels and season generously with 2 tsp kosher salt and 1 tsp black pepper.
  3. Heat 3 tbsp neutral oil in a 6-quart Dutch oven over medium-high heat. Working in batches to avoid crowding the pan, sear the ribs on all sides until a deep, rich brown crust forms. Remove the beef and set aside on a plate.
  4. Lower the heat to medium. In the same pot, add the 2 cups diced carrots, 2 cups diced celery, and 1 large diced yellow onion. Sauté until the vegetables soften and the onions become translucent.
  5. Stir in the 4 cloves smashed garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns a brick-red color and smells fragrant.
  6. Pour in the 3 cups beef stock with lemon juice, scraping the bottom of the pot with a wooden spoon to release the browned bits.
  7. Nestle the seared ribs back into the pot, ensuring they are mostly submerged. Add the 3 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 bay leaves.
  8. Cover with a tight-fitting lid and transfer to the preheated oven. Bake for 3 to 3.5 hours, or until the meat is fork-tender and sliding off the bone.
  9. Carefully remove the ribs and aromatics to a platter.
  10. Set the pot over medium heat on the stove and simmer the liquid for 10–15 minutes until it reduces into a glossy, thick glaze.