Decadent 3 Michelin Star Braised Short Ribs with Red Wine Reduction

1.Preheat your oven to 300°F (150°C).

2.Season the short ribs generously with salt and pepper on all sides.

3.In a large Dutch oven, heat the vegetable oil over medium-high heat. Once hot, sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

4.In the same pot, add the diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and the onion is translucent.

5.Add the minced garlic and cook for an additional minute until fragrant.

6.Stir in the tomato paste and cook for another 2 minutes, allowing it to caramelize slightly.

7.Pour in the red wine, scraping the bottom of the pot to deglaze and release any browned bits. Bring to a simmer and let it reduce by half, about 10-15 minutes.

8.Once reduced, add the beef stock, thyme, rosemary, bay leaf, and the seared short ribs back into the pot. The liquid should cover the ribs about 3/4 of the way.

9.Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is fork-tender and falling off the bone.

10.Once done, remove the pot from the oven and carefully take out the short ribs. Set them aside on a plate.

11.Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Bring the liquid to a boil over medium-high heat and reduce it until thickened, about 15-20 minutes.

12.Finish the sauce by whisking in the unsalted butter for a glossy finish. Adjust seasoning with salt and pepper to taste.

13.To serve, place the short ribs on a plate, drizzle with the red wine reduction, and garnish with chopped fresh parsley.