Adapted from Red-Wine-Braised Short Ribs

Preheat the oven to 350°F.

Season with salt and pepper:

➜ 5 lb bone-in beef short ribs, cut crosswise into 2” pieces

Heat in a large Dutch oven over medium-high heat:

➜ 3 Tbsp vegetable oil

Brown the ribs on all sides in two batches (about 8 minutes per batch). Transfer them to a plate, leaving about 3 Tbsp drippings in the pot.

Add to the pot and cook over medium-high heat, stirring often, until the onions brown:

➜ 3 medium yellow onions, chopped
➜ 3 medium carrots, peeled and chopped
➜ 2 celery stalks, chopped

Stir in and cook 2–3 minutes, stirring constantly, until the mixture is deeply colored:

➜ 3 Tbsp all-purpose flour
➜ 1 Tbsp tomato paste

Deglaze the pot with:

➜ 1 bottle (750 ml) dry red wine

Return the ribs and any accumulated juices to the pot. Bring to a boil, reduce heat, and simmer until the wine has reduced by half (about 25 minutes).

Add:

➜ 10 sprigs flat-leaf parsley
➜ 8 sprigs fresh thyme
➜ 4 sprigs fresh oregano
➜ 2 sprigs fresh rosemary
➜ 2 bay leaves
➜ 1 head garlic, halved crosswise

Stir in and bring back to a boil before covering and transferring to the oven:

➜ 4 cups low-sodium beef stock

Cover the pot, transfer it to the preheated 350°F oven, and braise until the ribs are fully tender, 2–2½ hours.

Remove the ribs to a platter. Strain the cooking liquid into a measuring cup, skim the fat, and season. Serve with mashed potatoes and spoon the sauce over the top.