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. 1Pat the beef short ribs dry and season all over with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until it just begins to smoke. Working in batches to avoid crowding, add the short ribs and cook 2–3 minutes per side until deeply browned on all surfaces. Transfer the browned ribs to a plate and discard all but about 2 tablespoons of the fat.
2. 2Reduce heat to medium. Add the onion, celery, and carrots to the pot and cook, stirring often, until softened, about 5 minutes. Add the fresh garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste until fully combined, then pour in the red wine. Bring to a simmer and cook for about 15 minutes until the liquid has reduced by approximately one third.
3. 3Return the short ribs and any accumulated juices to the pot. Add the fresh thyme and beef broth. Increase heat to high and bring to a boil, then cover the pot and transfer to a preheated 350°F oven. Braise for about 2 hours until the meat is tender and falling away from the bone.
4. 4Remove the pot from the oven. Using tongs, discard the thyme sprigs and transfer the short ribs to a serving platter, reserving the braising liquid in the pot. Tent the meat loosely with foil to keep warm.
5. 5Place the pot over medium-high heat and bring the braising liquid to a boil. Cook uncovered for 8–10 minutes until reduced by approximately one third and the sauce coats the back of a spoon.
6. 6Pour the reduced sauce over the short ribs and season to taste with salt and pepper. Garnish with fresh parsley.
7. 7Divide the short ribs evenly among 6 airtight containers while hot. Distribute the sauce equally over each portion. Allow to cool to room temperature before sealing and refrigerating.
8. 8Serve each portion with mashed potatoes, egg noodles, or cooked polenta on the side.