Ingredients

• 7 beef short ribs
• Salt and black pepper, generously
• 1 onion, thinly sliced
• 2 carrots, roughly chopped
• 1 celery stalk, roughly chopped
• 3–4 cloves garlic, minced
• 2 tablespoons oil or butter
• 1 small can (6 oz) tomato paste
• 8 oz red wine
• 4 cups beef broth
• A few drops of liquid smoke (optional)
• 1 sprig rosemary
• 3–4 sprigs thyme
• 2 tablespoons butter
• 1 tablespoon flour
• 2 tablespoons water (for slurry)

Instructions

1. Preheat oven to 300°F (150°C).
2. Season and sear:
   Pat ribs dry. Season well with salt and pepper. Heat oil in a Dutch oven over medium-high and sear ribs on all sides until browned. Remove and set aside.
3. Cook onions:
   Add onions to the pot. Reduce heat to medium-low and cook 25–35 minutes, stirring occasionally, until caramelized.
4. Add vegetables:
   Add carrots, celery, and garlic. Cook 5–7 minutes until slightly softened.
5. Tomato and wine:
   Stir in tomato paste and cook 2–3 minutes. Add wine and scrape up any browned bits from the bottom. Simmer 2–3 minutes.
6. Add liquid and herbs:
   Add beef broth, a few drops of liquid smoke (if using), rosemary, and thyme. Stir to combine.
7. Return ribs:
   Place ribs back in. The liquid should fully cover the meat. Add more broth or water if needed.
8. Braise:
   Cover and bake for 2½ to 3½ hours, until ribs are tender and fall apart easily.
9. Make the sauce:
   Remove ribs. Blend the vegetables and cooking liquid until smooth.
   In a small bowl, whisk flour and water to make a slurry. Pour the blended liquid back into the pot, bring to a simmer, and whisk in the slurry gradually until the sauce thickens slightly. Stir in the butter to finish.
10. Serve: