Braised Short Ribs
| Preheat oven to 325°F | ||||||||
| Pat the short ribs dry | ||||||||
| 5 lb bone-in beef short ribs, cut in single-rib pieces | season all over | sear in a Dutch oven over medium-high in batches, 3 to 4 min per side, then set ribs aside | cook in the drippings until golden, 10 min | stir in, cook 1 min | deglaze, scraping the bottom, and boil until reduced by half, 8 to 10 min | add with the ribs and bring to a simmer | braise covered 325°F 2 1/2 to 3 hr until fork-tender | lift out ribs, skim fat, strain and boil sauce until slightly thickened, 10 min; spoon over ribs |
| 2 tsp kosher salt | ||||||||
| 1 tsp black pepper | ||||||||
| 2 Tbsp vegetable oil | ||||||||
| 2 medium yellow onions, chopped | ||||||||
| 3 medium carrots, peeled and chopped | ||||||||
| 2 stalks celery, chopped | ||||||||
| 4 cloves garlic, minced | ||||||||
| 2 Tbsp tomato paste | ||||||||
| 2 cups dry red wine | ||||||||
| 2 cups beef broth | ||||||||
| 4 sprigs fresh thyme | ||||||||
| 1 bay leaf | ||||||||
