Wine Braised Short Ribs

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  Beef Short Ribs, Bone-In(2268g)
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  1 Tablespoon Kosher Salt, Plus More To Taste
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  2 Teaspoons Freshly Cracked Black Pepper, Plus More To Taste
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  Vegetable oil(30g)
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  Yellow Onion
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  Celery
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  Carrots
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  Garlic
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  Tomato Paste(30g)
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  Wine, Red, Table(480g)
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  2 bay leaves
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  Thyme, Fresh
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  Low Sodium Beef Broth(480g)
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  Parsley, Fresh
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  Potatoes, Mashed, Prepared
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  Egg Noodles, Dry
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  Polenta

Instructions

1. 1Preheat the oven to 350°F with a rack in the center position.
2. 2Season the short ribs all over with the salt and pepper.
3. 3Heat the oil in a large Dutch oven over medium-high heat. Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side. Transfer the ribs to a plate. Discard all but about 2 tablespoons of the fat.
4. 4Reduce the heat to medium. Add the onion, celery, and carrots and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste until combined, then stir in the wine. Bring to a simmer and cook for about 15 minutes, or until the liquid has reduced by about one third.
5. 5Return the ribs and any collected juices to the pot. Add the bay leaves, thyme, and beef stock. Increase the heat to high and bring to a boil. Cover the pot, transfer it to the oven, and cook until the meat is tender and falling off the bone, about 2 hours.
6. 6Using tongs, discard the bay leaves and thyme sprigs, then transfer the ribs to a serving platter, reserving the liquid in the pot. Tent the meat with a foil to keep warm. Bring the liquid to a boil over medium-high heat. Cook until reduced by about one third, 8 to 10 minutes.
7. 7To serve, pour the sauce over the meat. Season to taste with salt and pepper and garnish with parsley. Serve family style with mashed potatoes, egg noodles or creamy polenta on the side, if desired.