Ingredients
For the Short Ribs:
- 3 –4 lbs bone-in beef short ribs
- Kosher salt to taste
- Cooking oil avocado or canola, as needed
For the Braise:
- 1 onion cut into large dice
- 1 medium carrot cut into large dice
- 1 stalk celery cut into large dice
- 1 head garlic halved horizontally
- 4 roma tomatoes diced
- 1 750ml bottle red wine (Bordeaux or Burgundy)
- 2 cups chicken stock
- 2 tablespoon black peppercorns
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
- 2 –3 bay leaves
For Serving:
- Polenta
- Fried shallots optional
- 3 tablespoon chopped chives
Method
Day Before:
- Season short ribs generously with kosher salt. Refrigerate uncovered overnight.
Day Of:
- Preheat oven to 325°F. Pat ribs dry.
- Heat a Dutch oven over medium-high heat. Add a thin layer of oil.
- Sear ribs in batches, 5–8 minutes per side, until deeply browned. Remove and set aside.
- Pour off scorched oil and add a fresh drizzle. Reduce heat to medium.
- Add onion, carrot, celery, and garlic. Sweat until softened, about 5 minutes, scraping browned bits.
- Add diced tomatoes and cook until softened, 5–8 minutes.
- Pour in red wine and chicken stock. Add peppercorns.
- Tie thyme, rosemary, and bay leaves in cheesecloth and drop into pot.
- Return short ribs to pot and bring to a simmer.
- Partially cover and transfer to oven. Braise for 4 hours until meat is nearly falling apart.
- Serve over creamy polenta. Garnish with fried shallots (optional) and chives.