Ingredients:

  • 4.5 lbs Bone-in Beef Short Ribs (approx. 2 inches thick)
  • 3 tbsp Avocado oil
  • 2 tbsp Kosher salt
  • 1 tbsp Coarse black pepper
  • 2 Large yellow onions, diced
  • 3 Large carrots, peeled and sliced into rounds
  • 3 Ribs celery, diced
  • 5 Cloves garlic, smashed
  • 2 tbsp Tomato paste
  • 750ml Dry Red Wine (Cabernet Sauvignon or Pinot Noir)
  • 2 cups Beef bone broth
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 2 dried Bay leaves

Instructions:

  1. Pat the ribs bone-dry with paper towels. Season aggressively with salt and pepper. Heat your Dutch oven over medium-high heat with the oil. Sear the ribs in batches—do not crowd the pan—until a thick, dark crust forms on all sides (about 3-4 minutes per side). Remove ribs and set aside.
  2. Prepare the aromatic base by dicing the onions, carrots, and celery, and smashing the garlic cloves.