Ingredients:

  • 4 lbs bone-in beef short ribs, English cut
  • 2 tbsp kosher salt
  • 1 tbsp coarsely cracked black pepper
  • 2 large carrots, peeled and cut into 1-inch chunks
  • 2 stalks celery, diced
  • 1 large yellow onion, diced
  • 5 cloves garlic, smashed and peeled
  • 2 tbsp tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups low-sodium beef bone broth
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tbsp balsamic vinegar

Instructions:

  1. Sprinkle the 4 lbs bone in beef short ribs with 2 tbsp kosher salt and 1 tbsp black pepper. Note: Do this 20 minutes early if possible to let the salt penetrate.
  2. Heat a skillet over high heat and brown the meat for 2 minutes per side until a deep mahogany crust forms.
  3. Remove the meat and add the diced onion, carrots, and celery to the pan drippings. Note: Use the moisture from the veggies to scrape up the browned bits.
  4. Stir in the 2 tbsp tomato paste and 5 smashed garlic cloves, cooking for 2 minutes until the paste smells toasted and sweet.
  5. Pour in 2 cups red wine, scraping the bottom of the pan vigorously.
  6. Let the wine simmer for about 5 minutes until the liquid has reduced by half.
  7. Place the seared ribs into the pot, pour the wine and veggie mixture over them, then add 2 cups bone broth.
  8. Nestle the rosemary, thyme, and bay leaves into the liquid.
  9. Cover and set to Low for 8 hours until the meat is visibly pulling away from the bone.
  10. Stir in 1 tbsp balsamic vinegar and skim any excess fat from the surface before serving.