Ingredients:

  • 4 lbs bone-in beef short ribs, English cut
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 3 tbsp neutral oil
  • 1/4 cup all-purpose flour
  • 2 large yellow onions, chunky dice
  • 3 large carrots, cut into 1-inch rounds
  • 2 stalks celery, sliced 1/2-inch thick
  • 4 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Cabernet or Merlot)
  • 3 cups beef bone broth
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 lb baby Yukon Gold potatoes, halved

Instructions:

  1. Pat the short ribs bone-dry with paper towels. Season with salt and pepper, then lightly dust with flour. Heat oil in a 6-quart Dutch oven over medium-high heat. Brown the ribs in batches until a deep brown crust forms on all sides, about 3-4 minutes per side. Remove to a plate.
  2. Reduce heat to medium. Add onions, carrots, and celery to the remaining beef fat. Cook for 5-7 minutes until onions are translucent and edges start to brown. Stir in the tomato paste and garlic, cooking for 2 minutes until the paste smells a sweet and looks dark red.
  3. Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape every single browned bit off the bottom.
  4. Return the ribs and juices to the pot. Add beef bone broth, thyme, and bay leaves. The liquid should almost cover the meat. Cover with a lid and transfer to a 325°F (160°C) oven for 2.5 hours. The aroma should be rich and savory throughout the house.
  5. After 2.5 hours, stir in the halved Yukon Gold potatoes. Return to the oven for 45-60 minutes until the potatoes are tender and the meat pulls apart with a fork.
  6. Remove from the oven and let it sit, covered, for 10 minutes before serving. This allows the fibers to relax and soak up more of that velvety sauce.