Ingredients:

  • 3 lbs bone-in beef short ribs (English cut)
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 1 tsp paprika
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 cups dry red wine (Cabernet or Merlot)
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme

Instructions:

  1. Pat the short ribs completely dry with paper towels. Combine salt, pepper, mustard powder, and paprika in a small bowl, then sprinkle the mixture evenly over all sides of the beef.
  2. Heat oil in the Dutch oven over medium-high heat. Sear the ribs in batches until a dark, mahogany-colored crust forms on all sides (about 3 minutes per side). Remove ribs and set aside on a plate.
  3. Reduce heat to medium. Add the diced onion and cook until translucent. Stir in the minced garlic and tomato paste, cooking for 2 minutes until the paste turns a deep brick red and smells nutty.
  4. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the fond. Simmer for 5 minutes until the liquid reduces by half.
  5. Return the seared ribs to the pot. Pour in the beef broth until the ribs are halfway submerged. Tuck in the rosemary and thyme.
  6. Cover and bake in the oven at 325°F (163°C) for 3 hours, or transfer to a slow cooker and cook on Low for 8 hours.
  7. Remove the ribs carefully. Strain the liquid into a saucepan and simmer over high heat for 10 minutes until the sauce reaches a glossy, concentrated reduction.