Braised Beef Short Ribs: Slow-Cooked

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Pat the 5 lbs beef short ribs completely dry with paper towels and season generously with 2 tsp kosher salt and 1 tsp freshly cracked black pepper.
3. Heat 2 tbsp vegetable oil in a 6-quart enameled Dutch oven over medium-high heat until shimmering.
4. Sear the ribs for 3–4 minutes per side until a deep, rich brown crust forms, working in batches if necessary to avoid crowding the pan; remove meat to a plate.
5. Lower the heat to medium and add 2 tbsp unsalted butter to the remaining beef fat.
6. Add the diced yellow onion, sliced carrots, and diced celery, sautéing for 5–7 minutes until softened and golden.
7. Stir in the smashed garlic and 2 tbsp tomato paste, cooking for 2 minutes while stirring constantly until the paste turns dark brick red.
8. Deglaze the pot by pouring in 3 cups low-sodium beef broth and 2 tbsp apple cider vinegar, scraping the bottom with a wooden spoon to release the browned bits.
9. Nestle the seared ribs back into the pot so the liquid covers about 2/3 of the meat, then add the fresh thyme, rosemary, and bay leaves.
10. Cover with a tight-fitting lid and transfer to the oven to cook for 2.5 to 3 hours.
11. Check for doneness: the meat is ready when it yields easily to a fork and reaches an internal temperature of 145°F (63°C).
12. Carefully remove the ribs and aromatics to a platter and let them rest for 15 minutes.
13. Strain the cooking liquid through a fine-mesh strainer into a saucepan and skim the excess fat from the surface.
14. Simmer the liquid over medium-high heat for 8–10 minutes until it reduces into a glossy, velvety sauce.