Ingredients:

  • 4 bone-in beef short ribs (about 3-4 lbs / 1.4-1.8 kg)
  • 1 tbsp olive oil (15 ml)
  • 1 tsp kosher salt (5 g), plus more to taste
  • ½ tsp freshly ground black pepper (2.5 g), plus more to taste
  • 1 tbsp all-purpose flour (8 g)
  • 1 large yellow onion, chopped (about 1 ½ cups / 210 g)
  • 2 carrots, peeled and chopped (about 1 cup / 140 g)
  • 2 celery stalks, chopped (about 1 cup / 140 g)
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste (15 ml)
  • 1 cup dry red wine (e.g., Cabernet Sauvignon, Merlot, or Chianti) (240 ml)
  • 4 cups beef broth (960 ml)
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tbsp balsamic vinegar (15 ml)
  • 1 tbsp Worcestershire sauce (15 ml)

Instructions:

  1. Pat the short ribs dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove from the pot and set aside.
  3. Add the onion, carrots, and celery to the Dutch oven and sauté until softened and lightly browned. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine and scrape up any browned bits from the bottom of the pot. Simmer until the wine is reduced by half.
  5. Add beef broth, rosemary, thyme, bay leaf, balsamic vinegar, and Worcestershire sauce to the pot. Bring to a simmer.
  6. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover the pot tightly and transfer to the preheated oven.
  7. Braise in the oven for 3-3.5 hours, or until the short ribs are fork-tender.
  8. Remove short ribs from braising liquid and shred with 2 forks. Return to sauce and stir to combine
  9. Remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve, discarding the solids. Return the sauce to the pot and simmer until it thickens slightly. Adjust seasoning as needed.
  10. Return the short ribs to the sauce and heat through. Serve immediately.