Ingredients:

  • 4.5 lbs bone in beef short ribs, English cut
  • 2 tsp kosher salt
  • 1 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, diced
  • 4 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry red wine
  • 2 cups low sodium beef bone broth
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 dried bay leaf

Instructions:

  1. Pat the 4.5 lbs bone in beef short ribs dry with paper towels. Note: Moisture on the surface creates steam, which prevents a crust from forming.
  2. Season all sides generously with the 2 tsp kosher salt and 1 tsp black pepper.
  3. Heat the 2 tbsp avocado oil in a large heavy pot until a wispy thin smoke appears.
  4. Sear the ribs in batches for 3 minutes per side until a dark, mahogany crust forms. Note: Don't crowd the pan; work in two batches if needed.
  5. Remove the meat and discard all but 1 tablespoon of the rendered fat.
  6. Add the onion, carrots, and celery to the pot and sauté for 6 minutes until the onions are translucent and golden.
  7. Stir in the 4 cloves garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a dark brick red.
  8. Pour in the 2 cups dry red wine and scrape the bottom of the pot with a wooden spoon until all the browned bits (fond) are dissolved.
  9. Return the ribs to the pot (or transfer everything to a slow cooker) and add the 2 cups beef bone broth, thyme, rosemary, and bay leaf.
  10. Cook on low for 8 hours until the meat is tender and yields to a fork.
  11. Chef's Tip: If you have 10 minutes to spare, strain the liquid into a saucepan after cooking and boil it down by half. This turns a simple juice into a glace that clings to the meat like a silk blanket.