Braised Short Ribs

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  Beef Short Ribs, Bone-In(2268g)
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  2 tablespoons kosher salt (divided)
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  1 ½ teaspoons ground black pepper
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  Carrots(720g)
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  Celery(720g)
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  Yellow Onion
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  Garlic(30g)
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  Tomato Paste(45g)
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  Wine, Red, Table(750g)
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  Canned Diced Tomatoes
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  Worcestershire Sauce(15g)

  Lea & Perrins is the standard. A little goes a long way.

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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Thyme, Fresh
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  Oregano, Dried(5g)
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  Parsley, Fresh(60g)
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  Pasta, Pappardelle, White

Instructions

1. 1Pat the short ribs dry and season generously with salt and pepper on all sides. Heat a large Dutch oven over medium-high heat with no oil added. Working in batches to avoid crowding, sear the short ribs until deeply browned on all sides, 6–8 minutes per batch. Transfer to a plate.
2. 2Discard all but 2 tablespoons of fat from the pot. Reduce heat to medium, add the carrots, celery, and onion with salt and pepper, and cook stirring occasionally until tender and beginning to caramelize, about 10 minutes.
3. 3Push vegetables to one side, add the tomato paste to the open space, and stir vigorously for 30 seconds until darkened. Stir the paste into the vegetables, add the garlic, and cook 30 seconds over medium heat until fragrant.
4. 4Pour in the red wine carefully (it will splatter), scrape up browned bits from the pot bottom with a wooden spoon, and bring to a boil over medium-high heat. Reduce heat to medium and simmer until reduced by half, about 10 minutes.
5. 5Stir in the canned diced tomatoes, Worcestershire sauce, Dijon mustard, fresh thyme, and dried oregano. Nestle the seared short ribs back into the pot along with any accumulated juices. Bring the liquid to a boil over medium-high heat, then cover the pot and transfer to a 325°F oven.
6. 6Braise covered for 1 hour, then uncover and braise for 1 hour more until the meat is fall-apart tender when pierced with a fork. Remove the short ribs to a plate and discard the thyme bundle and any loose bones.
7. 7Return the pot to the stove over medium heat, bring the braising liquid to a simmer, and cook for 15 minutes. Skim off excess fat with a large spoon, return the short ribs to the pot, and warm through for 5 minutes over medium heat until heated through.
8. 8Divide the short ribs, sauce, and cooked pappardelle pasta evenly into 6 airtight containers while hot. Top with fresh parsley. Refrigerate up to 4 days or freeze up to 3 months.