Ingredients

 

6 servings

 

5 lb. bone-in beef short ribs, cut crosswise into 2” pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

3 medium yellow onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 sprigs fresh thyme

4 sprigs fresh oregano

2 sprigs fresh rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-sodium beef stock

Directions

Step 1

Preheat oven to 350 degrees.  Season short ribs with salt and pepper.  Heat oil in a large Dutch oven over medium-high.  Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.  Transfer short ribs to a plate.  Pour off all but 3 tablespoons drippings from pot.

 

Step 2

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.  Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.  Stir in wine, then add short ribs with any accumulated juices.  Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.  Add all herbs to pot along with garlic.  Stir in stock.  Bring to a boil, cover, and transfer to oven.

 

Step 3

Cook until short ribs are tender, 2-2 ½ hours.  Transfer short ribs to a platter.  Strain sauce from pot into a measuring cup.  Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.  Serve in shallow bowls over mashed potatoes with sauce spooned over.