Braised Short Ribs

Ingredients

• 4 pounds beef short ribs, bone-in – patted dry
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons neutral oil
• 2 cups onion – chopped
• 1 cup carrot – chopped
• 1 cup celery – chopped
• 6 cloves garlic – smashed
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 4 sprigs fresh thyme
• 2 leaves bay leaves
• 2 teaspoons red wine vinegar
• flat-leaf parsley – chopped (for serving)
• mashed potatoes – for serving
• polenta – for serving

Instructions

1. Heat the oven to 325°F (165°C).
2. Pat the short ribs dry, then season all over with the kosher salt and black pepper.
3. Heat the oil in a large heavy Dutch oven over medium-high until shimmering. Sear the ribs in batches until deeply browned on all sides, 3–4 minutes per side (10–12 minutes total per batch). Transfer ribs to a plate.
4. Pour off all but about 1 tablespoon fat from the pot. Add the onion, carrot, and celery and cook, stirring occasionally, until softened and lightly browned, 7–9 minutes.
5. Stir in the tomato paste and garlic and cook until the paste darkens and smells sweet, 2–3 minutes.
6. Add the red wine, bring to a boil, and scrape up any browned bits. Simmer until reduced by about half, 6–8 minutes.
7. Return the ribs and any accumulated juices to the pot. Add the beef stock so the liquid comes about two-thirds up the meat, then add the thyme and bay leaves. Bring to a gentle simmer.
8. Cover and braise in the oven until the ribs are fork-tender and the meat pulls away from the bones, 2½–3 hours.
9. Transfer the ribs to a platter and tent with foil. Discard the thyme sprigs and bay leaves. Skim fat from the surface of the braising liquid, then strain the liquid into a saucepan.
10. Boil the sauce over medium-high heat until glossy and thick enough to coat the back of a spoon, 8–12 minutes, then stir in the red wine vinegar.
11. Return the ribs to the sauce and simmer gently for 5 minutes to glaze and rewarm.
12. Serve the ribs over mashed potatoes or polenta, spooning the sauce over the top, and finish with chopped parsley.