Red Wine Braised Short Ribs

Method

1. Pat the short ribs bone-dry and season generously with salt and pepper on all sides.
2. Heat 2 tbsp oil in a heavy Dutch oven over high heat. Sear the ribs in batches, without crowding, until deeply browned and crusted on every side, about 8-10 minutes per batch. Remove and set aside.
3. Lower heat to medium, add remaining oil, and sauté the onion, carrot, and celery until softened and lightly caramelized, about 8 minutes. Add the garlic and tomato paste and cook 2 minutes until fragrant and brick-red.
4. Deglaze the pot with the red wine, scraping up all the browned fond from the bottom. Simmer briskly until the wine reduces by half, concentrating its flavor.
5. Return the short ribs to the pot, add enough beef stock to come about three-quarters up the sides of the meat, then tuck in the bay leaves and herb bundle.
6. Bring to a gentle simmer, cover, and braise in a 300°F oven for 3 to 3.5 hours, until the meat is fork-tender and pulling from the bone.
7. Carefully lift the ribs onto a platter. Strain the braising liquid, discard the solids, skim off excess fat, and reduce the liquid over high heat on the stovetop until it coats the back of a spoon.
8. Return the ribs to the reduced sauce to glaze and rewarm gently.
9. Plate the ribs and spoon the glossy pan sauce generously over the top before serving.