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- 6 pounds short ribs
- Kosher salt
- Freshly ground pepper
- 3 tablespoons vegetable oil
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 medium onions, chopped
- 6 shallots, peeled and quartered
- 1 tablespoon tomato paste
- 3 tablespoons flour
- 4 cups red wine
- 2 sprigs rosemary
- 10 sprigs parsley
- 8 sprigs thyme
- 2 bay leaves
- 1 head garlic, halved crosswise
- 4 cups beef stock
- Preheat oven to 375° F. Sprinkle the short ribs with salt and pepper.
- Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the short ribs on each side. Remove the short ribs and set aside.
- Cook the carrots, celery, onions, and shallots in the pot until onions and shallots turn golden brown, about 5 to 10 minutes. Add the tomato paste and flour, and cook 2 to 3 minutes more.
- Return the short ribs to the pot, and add wine. Cook until the wine is reduced by about half.
- Bundle the rosemary, parsley, thyme, and bay leaves together and tie with kitchen string. Add the herbs, garlic, and stock to pot. Bring to a boil, then cover the pot. Transfer to the oven and cook until the meat is tender, about 3 hours.
- Transfer the short ribs to large platter. Strain the sauce through a colander into a medium saucepan. Reduce the sauce over medium heat until it thickens. Spoon sauce over short ribs, and serve.
