Ingredients
- 3 –4 lbs bone-in beef short ribs
- Kosher salt to taste
- Avocado oil as needed
- 1 onion large dice
- 2 medium carrots large dice
- 2 stalks celery large dice
- 1 head garlic halved horizontally
- 4 Roma tomatoes large dice
- 1 750 ml bottle red wine (Bordeaux or Burgundy)
- 2 cups chicken stock
- 2 tablespoon black peppercorns
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
- A few bay leaves
- Polenta
- 3 tablespoon Chopped chives
- Fried shallots
Method
Dry Brine the Short Ribs
- One day before cooking, season the short ribs liberally with kosher salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
Sear the Short Ribs
- The next day, pat the ribs dry with a paper towel.
- Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of avocado oil and sear the ribs until deeply browned and crusty, about 5 to 8 minutes.
- Transfer the ribs to a plate to rest.
Preheat the Oven
- Set the oven to 325°F.
Build the Braise
- Drain the scorched oil from the Dutch oven and add a fresh thin film of avocado oil.
- Add the diced roma tomatoes and cook until softened, 5 to 8 minutes.
- Pour in red wine, chicken stock, and black peppercorns. Return the ribs to the pot.
- Tie thyme, rosemary, and bay leaves in a piece of cheesecloth to create a sachet and add to the pot.
Braise
- Bring the liquid to a simmer, then partially cover the pot and transfer to the oven.
Cook Low & Slow
- Braise the short ribs until they are nearly falling apart, about 4 hours.
- Add onion, carrot, celery, and garlic, reducing heat to medium. Sweat the vegetables until translucent, about 5 minutes, scraping up any browned bits from the bottom.
Serve
- Spoon over creamy polenta, garnish with chopped chives, and top with fried shallots if desired.