Ingredients:

  • 4 lbs (1.8 kg) Bone-in Beef Short Ribs, trimmed
  • 2 Tbsp Kosher Salt, plus more for seasoning
  • 1 Tbsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil or Canola Oil
  • 1 large Yellow Onion, roughly diced
  • 2 large Carrots, roughly chopped
  • 2 Celery Stalks, roughly chopped
  • 4 Garlic Cloves, minced
  • 2 Tbsp Tomato Paste
  • 1 Tbsp All-Purpose Flour (optional)
  • 5 cups Dry Red Wine (e.g., Cabernet Sauvignon, Merlot)
  • 4 cups Low Sodium Beef Stock
  • 6 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 2 Bay Leaves
  • 1 tsp Balsamic Vinegar (optional)

Instructions:

  1. Preheat Oven: Set the oven temperature to 325°F (160°C).
  2. Season the Ribs: Pat the short ribs very dry with kitchen paper—this is vital for proper searing. Season aggressively on all sides with salt and pepper.
  3. Sear the Meat: Heat the olive oil in the Dutch oven over medium-high heat. Sear the ribs in batches (do not crowd the pan) until deeply browned and crusted on all sides (about 3-4 minutes per side). Remove and set aside.
  4. Sauté Aromatics (Mirepoix): Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot. Sauté, scraping up the browned bits from the bottom (the 'fond'), for 5-7 minutes until softened.
  5. Add Flavour Builders: Stir in the minced garlic and tomato paste. Cook for 1 minute until the paste darkens slightly. Dust with flour (if using) and stir for 30 seconds.
  6. Deglaze with Wine: Pour in the red wine. Bring to a rapid simmer, scraping the bottom vigorously to dissolve any remaining fond. Reduce the wine by half (about 5 minutes)—this concentrates the flavour.
  7. Add Liquid and Herbs: Return the seared short ribs to the pot. Add the beef stock until the ribs are nearly fully submerged. Add the thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer on the stovetop.
  8. Braise in the Oven: Cover the Dutch oven tightly with its lid. Transfer to the preheated oven. Cook Low and Slow for 3 hours to 3 hours 30 minutes, until the meat is exceptionally tender and easily pulls away from the bone.
  9. Rest and Skim Fat: Carefully remove the pot from the oven. Using tongs, remove the short ribs to a platter and cover loosely with foil. Allow the cooking liquid to settle for 10 minutes, then skim the layer of fat off the top of the liquid using a large spoon.
  10. Finish the Sauce: Stir in the balsamic vinegar for brightness. If desired, boil the sauce rapidly on the stovetop until it reduces and thickens slightly. Return the short ribs to the sauce to warm through briefly before serving.