Ingredients:

  • 2 kg (4.4 lbs) Bone-in Beef Short Ribs (cut into 4-inch/10 cm pieces)
  • 1 tbsp (15 ml) Vegetable Oil (or grapeseed oil), plus more for searing
  • 1 tbsp (15 ml) All-Purpose Flour (plain flour)
  • 1 tsp (5 g) Kosher Salt (or flaky sea salt)
  • ½ tsp (2 g) Freshly Cracked Black Pepper
  • 2 tbsp (30 g) Unsalted Butter
  • 1 Large Yellow Onion, finely diced (about 200 g)
  • 2 Medium Carrots, peeled and finely diced (about 150 g)
  • 2 Celery Stalks, finely diced (about 100 g)
  • 4 Garlic Cloves, thinly sliced or minced
  • 2 tbsp (30 g) Tomato Paste (concentrated purée)
  • 750 ml (1 standard bottle) Dry Red Wine (e.g., Cabernet Sauvignon, Merlot, or Côte du Rhône)
  • 4 cups (950 ml) Low-Sodium Beef Stock (preferably good quality or homemade)
  • 2 Bay Leaves
  • 6-8 Sprigs of Fresh Thyme
  • 2 tbsp (30 ml) Balsamic Vinegar

Instructions:

  1. Prep the Ribs: Pat the short ribs thoroughly dry. In a shallow dish, combine flour, salt, and pepper. Dredge the ribs lightly, shaking off excess flour.
  2. Preheat Oven: Set the oven temperature to 160°C (325°F).
  3. Sear: Heat the Dutch oven over medium-high heat. Add 1 tbsp oil. Sear the ribs in batches, turning occasionally, until deep golden brown on all sides (3-4 minutes per side). Remove ribs and set aside.
  4. Sauté the Mirepoix: Reduce heat to medium. Add butter to the pot. Scrape up any browned bits (fond). Add onion, carrot, and celery. Cook until vegetables are softened and slightly caramelised (approx. 8-10 minutes).
  5. Add Aromatics: Stir in the garlic and tomato paste. Cook for 1 minute until fragrant and the paste has darkened slightly.
  6. Deglaze with Wine: Pour in the entire bottle of red wine. Bring to a rapid boil, scraping the bottom of the pot. Reduce the wine volume by about one-third (approx. 10-15 minutes).
  7. Add Stock and Seasoning: Pour in the beef stock. Add bay leaves and thyme sprigs. Bring the liquid back to a gentle simmer. Return the seared short ribs to the pot, ensuring the liquid mostly covers them.
  8. Braise: Cover the Dutch oven tightly with its lid. Transfer the pot to the preheated oven (160°C / 325°F). Braise for 2 hours 45 minutes to 3 hours, or until the meat is completely fork-tender.
  9. Rest and Skim: Remove the pot from the oven. Carefully remove the short ribs and place them on a clean plate, covering loosely with foil. Discard the thyme sprigs and bay leaves.
  10. Strain: Pour the remaining liquid and vegetables through a fine-mesh sieve into a separate saucepan, pressing the solids gently. Discard the solids.
  11. Reduce and Refine: Bring the strained sauce to a simmer over medium-high heat. Reduce the sauce until it coats the back of a spoon (approx. 15-20 minutes). Stir in the balsamic vinegar. Taste and adjust salt and pepper.
  12. Serve: Return the ribs to the finished sauce to warm them through before serving, ideally over creamy mashed potatoes.