Beef Short Ribs

Ingredients

• 2 pounds boneless beef short ribs, cut into 2" cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 1 celery stalks, chopped
• 1 tablespoons all-purpose flour
• 1/2 tablespoon tomato paste
• 1/2 750ml bottle dry red wine  
• 5 sprigs flat-leaf parsley
• 4 sprigs thyme
• 2 sprigs oregano
• 1 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 2 cups low-salt beef stock

Preparation

• Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 8 minutes. Transfer short ribs to a plate. Pour off all but 2 tbsp. drippings from pot.
  
  
• Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 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 along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Add more stock to just cover meat if necessary.
  
  
• Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.