Makes 4 to 6 servings
5 pounds bone-in beef short ribs, 2 inches thick
Kosher salt and freshly cracked black pepper
1 tablespoon canola oil
1 large carrot, peeled and cut into 8 pieces
2 onions, peeled and cut into 8 pieces
1 turnip, peeled and cut into 8 pieces
3 garlic cloves
2 tablespoons tomato paste
1 cup red wine
6 cups beef stock
Prep: peel and cut the carrot, onions and turnip, peel the garlic
Preheat the oven to 350°F.
Generously season the ribs with salt and pepper
In a large heavy-bottomed pot or Dutch oven, heat the canola oil over medium-high heat. Once the oil is hot and rippling, carefully add the short ribs to the pot and sear until well browned on all sides, about 2 minutes per side. Work in batches as needed so as not to crowd the pot; you need the heat high enough to really sear the ribs.
Remove the ribs from the pot with tongs and set them aside on a baking sheet.
Carefully pour off all but about 3 tablespoons of the fat remaining in the pot.
Turn down the heat to medium and add the cut vegetables and the garlic to the pot. Season with salt and pepper. Sauté until the vegetables begin to brown slightly, 3 to 4 minutes. Add the tomato paste and cook until it begins to turn a deeper shade of red, 3 to 4 minutes.
Deglaze the pot with the wine and use a wooden spoon to scrape up the caramelized bits from the bottom of the pot. Simmer until the wine has reduced by half.
Add the beef stock, bring it to a boil, and return the ribs to the pot. Add water as needed to cover.
Cover the pot and put it in the oven. Braise the ribs for 3½ hours or until fork-tender, soft and nonresistant.
Photographed by David Malosh.