6 lbs. bone-in or 4 lbs. boneless beef short ribs
1 tsp. kosher salt
1 tsp. pepper
2 medium onions, chopped
3 medium carrots, sliced or cut into large dice
2 stalks celery, sliced
8 cloves garlic, smashed
2 tbsp. flour
3 tbsp. tomato paste
1 1/2 cups dry red wine
10 sprigs Italian/flat leaf parsley, roughly chopped
5 sprigs fresh thyme
3 fresh (or 2 dried) bay leaves
4 cups unsalted beef broth (I like to use Kitchen Basics brand)
2 tsp. kosher salt
1. Preheat oven to 325F.
2. Season short ribs with 1 tsp. salt and 1 tsp. pepper.
3. Heat 2 tbsp. olive oil in a large cast iron/Dutch oven pot over medium high heat.
4. Add the short ribs and brown on both sides (don't overcrowd - cook in two batches if needed). Remove to a plate and set aside.
5. Reduce heat to medium and add another tbsp. of olive oil to the pot. Add the onions, carrots, celery, and garlic and cook, stirring frequently, until the veggies are softened and lightly browned. Stir in the tomato paste and flour until well combined - cook about 1-2 minutes.
6. Add wine, broth, parsley, thyme sprigs and bay leaves. Stir and bring to a boil. Cook for 4-5 minutes then add the cooked short ribs back to the pot. Bring to a boil. Add 2 tsp. kosher salt (more or less, according to taste).
7. Cover the pot and place in the oven. Cook for 3 hours or until the meat is very tender.
8. Remove the pot from the oven. Let sit for 30 minutes, until slightly cooled. You can skim off some of the fat from the surface at this point.
9. Remove the thyme sprigs and bay leaves from the braise. Ladle into individual serving bowls.
10. Refrigerate leftovers - if there's any extra fat, it'll be easy to skim off the next day when it's cold.