Ingredients:
5 pounds bone-in Urban Butcher beef short ribs, cut crosswise into 2-inch pieces
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (Cabernet Sauvignon recommended)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock
Directions:
Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Preheat oven to 350°. Add onions, carrots, celery, and garlic to pot and cook over medium-high heat, stirring often, until onions are browned (5 minutes). Add flour and tomato paste; cook, stirring constantly, until well combined (2-3 minutes). Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot and stir in beef stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Season sauce to taste with salt and pepper. We recommend enjoy this dish over mashed potatoes.