Masterfully Slow-Braised Beef Short Ribs with Red Wine Reduction

1.Preheat your oven to 150°C (300°F). Season the short ribs generously on all sides with the sea salt and black pepper.

2.Heat the olive oil 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 the ribs and set aside.

3.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté, scraping up any browned bits from the bottom (fond), until the vegetables begin to soften, about 8 minutes.

4.Add the smashed garlic, thyme, and rosemary to the vegetables and cook for 1 minute until fragrant.

5.Deglaze the pot by pouring in the red wine. Bring to a simmer and cook, stirring constantly, until the wine has reduced by half, about 5 minutes.

6.Return the seared short ribs to the pot. Add the beef broth and bay leaf, ensuring the ribs are mostly submerged. The liquid level should come about three-quarters of the way up the meat.

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

8.Transfer the covered Dutch oven to the preheated oven and braise for 3 to 3.5 hours, or until the meat is fork-tender and easily pulls away from the bone. (Note: The original 24-hour/60°C method is unconventional for home ovens; this traditional method ensures tenderness and flavor development.)

9.Carefully remove the short ribs from the pot and set them aside, covering loosely with foil to keep warm.

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

11.Bring the strained liquid to a boil over medium-high heat. Reduce the liquid until it thickens slightly and coats the back of a spoon, aiming for about 1/4 cup of concentrated liquid. This is your sauce base.

12.If a thicker sauce is desired, whisk in the cornstarch slurry and simmer for 1 minute until thickened. Remove from heat and whisk in the cold butter until emulsified and glossy.

13.To serve, place the tender short ribs on a plate and spoon the rich red wine reduction sauce generously over the top.