Red Wine Braised Short Ribs

Pat the short ribs completely dry — surface moisture is the enemy of crust formation. Season aggressively with salt and pepper. Heat a heavy Dutch oven or braising pot over high heat until the oil just smokes. Sear ribs in batches, 3–4 minutes per side, until a deep mahogany crust forms on all surfaces. Do not crowd the pan; steam will prevent browning. Remove and set aside.

In the same pot, cook onion, celery, carrot, and garlic in the rendered fat over medium heat until softened and beginning to caramelize, about 8 minutes. Add tomato paste and cook, stirring, for 2 minutes until it darkens to a brick-red. Pour in the red wine and scrape up all the fond from the bottom. Simmer until the wine has reduced by half, about 10 minutes.

Return the seared ribs to the pot. Add beef stock and thyme and bay until the liquid comes two-thirds up the ribs — do not submerge. Bring to a bare simmer, then cover and transfer to a 150 C (300 F) oven. Braise for 3.5–4 hours, turning the ribs once halfway. The oven provides even, gentle heat from all sides that stovetop simmering cannot match.