Red Wine Braised Short Ribs

Steps

1. 1

   Season the ribs all over with the salt and pepper, ideally 1 hour ahead or up to overnight in the refrigerator. Heat the oven to 325°F.

2. 2

   Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs in batches on all sides, 8 to 10 minutes per batch, then move them to a plate. Pour off all but 1 tablespoon of fat.

3. 3

   Lower the heat to medium. Add the onion and carrots and cook until softened, about 5 minutes. Add the garlic and tomato paste and stir until the paste darkens, 1 to 2 minutes.

4. 4

   Pour in the wine, scraping up the browned bits, and boil until reduced by about half, 6 to 8 minutes.

5. 5

   Add the stock, thyme and bay leaves and nestle in the ribs, bone side up; the liquid should come about three-quarters of the way up. Bring to a simmer, cover and braise in the oven until the meat is very tender and pulling away from the bone, 2 1/2 to 3 hours.

6. 6

   Move the ribs to a platter. Skim the fat from the sauce, discard the herbs and simmer on the stovetop until it lightly coats a spoon, 5 to 10 minutes. Season to taste and spoon over the ribs.