Slow-Cooked Beef Short Ribs

1.Preheat oven to 160°C (325°F).

2.Pat the beef short ribs dry with paper towels and season generously with salt and black pepper on all sides.

3.Heat avocado oil or beef tallow in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove ribs from the pot and set aside.

4.Add the chopped onion, carrots, and celery to the pot. Sauté over medium heat, scraping up any browned bits from the bottom of the pot, until vegetables soften, about 8-10 minutes.

5.Stir in the smashed garlic and tomato paste (if using) and cook for another 2 minutes until fragrant.

6.Pour in the red wine, bringing it to a simmer and scraping the bottom of the pot to deglaze. Let it reduce by about one-third, approximately 5-7 minutes.

7.Return the seared short ribs to the pot. Add the beef broth, rosemary, thyme, and bay leaves. Ensure the ribs are mostly submerged in the liquid. If not, add a little more broth or water.

8.Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven tightly with a lid.

9.Transfer the Dutch oven to the preheated oven and braise for 2.5 to 3 hours, or until the meat is fork-tender and easily falls off the bone.

10.Carefully remove the short ribs from the pot and set them aside on a plate, loosely covered with foil to keep warm.

11.Strain the braising liquid through a fine-mesh sieve into a clean saucepan, discarding the solids. Skim off any excess fat from the surface.

12.Bring the strained braising liquid to a simmer over medium-high heat and reduce until it thickens slightly into a rich sauce, about 10-15 minutes. Taste and adjust seasoning with salt and pepper if needed.

13.Serve the tender short ribs with the reduced braising sauce poured generously over them.