Ingredients

• 8 beef short ribs
• extra-virgin olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 cups diced onion
• 2 cups diced celery
• 2 cups diced carrots
• 2 cups diced mushrooms
• 4 garlic cloves, minced
• 1 tablespoon tomato paste
• one 750-ml bottle Cabernet Sauvignon (or other dry red wine)
• 1 sprig fresh rosemary
• 3 bay leaves
• 4 cups beef stock
• 1 tablespoon corn starch mixed with 1 tablespoon cold water

Directions

1. Preheat the oven to 400 degrees. Pat the beef dry and trim away any excess fat. Place the short ribs on a large rimmed baking sheet; drizzle each rib with a little olive oil and season both sides with salt and pepper. Roast for 10 minutes. Flip each piece over and roast for another 10 minutes. Remove from the oven and set aside. Reduce the oven temperature to 300 degrees. Meanwhile, in a Dutch oven, heat 4 tablespoons of olive oil with the butter over medium. Add the onion, celery, carrots and mushrooms; season with salt and pepper and cook, stirring occasionally, until they begin to soften, about 8 minutes. Add the garlic and tomato paste and cook for another minute. Add all the wine, raise the heat to medium-high and bring to a boil. Cook until the liquid has reduced by half, about 8 to 10 minutes, stirring occasionally. Add in the rosemary and bay leaves. Stir in the stock. Nestle the beef ribs into the sauce; cover the pot with its lid and place it on a rimmed baking sheet. Transfer to the oven and roast until the meat starts to fall off the bone, about 2 hours.
2. Gently remove the short ribs from the pot and set aside while you reduce the vegetable sauce. Bring the pot to a boil over medium heat and cook until the liquid has reduced, about 15 to 20 minutes, skimming off any fat. Fish out the rosemary and bay leaves. Add in the cornstarch slurry and cook until the sauce has thickened, another 5 minutes or so. Taste for salt and pepper; add the ribs to the pot and cook until heated through.

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