Ingredients:

  • 4 Bone-in Beef Short Ribs (approx. 2.2 kg / 5 lbs total)
  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., grapeseed or vegetable oil)
  • 1 Tbsp (15 ml) All-Purpose Flour (for dusting)
  • Kosher Salt and Freshly Ground Black Pepper (to taste)
  • 1 large Yellow Onion (diced roughly)
  • 2 medium Carrots (peeled and roughly chopped)
  • 2 stalks Celery (roughly chopped)
  • 6 cloves Garlic (smashed lightly, skins removed)
  • 1 Tbsp (14 g) Unsalted Butter
  • 1 bottle (750 ml) Dry Red Wine (Merlot, Cabernet Sauvignon, or Pinot Noir)
  • 4 cups (950 ml) Low-Sodium Beef Stock
  • 2 Tbsp (40 g) Tomato Paste
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 2 Bay Leaves (dried)
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Prep the Ribs: Pat the short ribs bone-dry using paper towels. Season liberally on all sides with salt and pepper. Lightly dust the ribs with flour.
  2. Sear the Meat: Heat the oil in the Dutch oven over high heat until shimmering. Sear the ribs in batches for 3–4 minutes per side, ensuring a deep, golden-brown crust. Remove ribs and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the butter to the pot, then add the chopped onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables have softened. Add the smashed garlic and tomato paste; cook for 1 minute, stirring constantly.
  4. Deglaze: Pour the entire bottle of red wine into the pot. Bring to a rolling simmer, scraping up any delicious browned bits (the fond) stuck to the bottom of the pot. Reduce the wine by half (approximately 10–12 minutes).
  5. Add Stock and Seasoning: Stir in the beef stock and Worcestershire sauce. Add the bay leaves, thyme, and rosemary sprigs. Bring the mixture back up to a gentle simmer.
  6. Nestle the Ribs: Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
  7. Bake: Cover the Dutch oven tightly. Transfer to a preheated oven at 160°C / 325°F. Braise for 3 hours 15 minutes to 3 hours 45 minutes, or until the meat is exceptionally tender.
  8. Rest: Carefully remove the pot from the oven. Using tongs, transfer the ribs to a clean plate, cover loosely with foil, and let rest for 15 minutes.
  9. Skim the Fat: While the ribs rest, use a large spoon or a fat separator to skim off any excess grease floating on the surface of the braising liquid.
  10. Strain and Reduce: Pour the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the vegetables and spent herbs.
  11. Thicken: Bring the strained liquid to a simmer over medium-high heat. Allow the sauce to reduce by about a third, concentrating the flavour and achieving a slightly thickened, glossy consistency (approx. 10–15 minutes). Taste and adjust seasoning with salt and pepper as needed.
  12. Serve: Spoon the finished sauce liberally over the short ribs.