Braised Short Ribs

Step 1: Preheat oven to 375º.

Step 2: To brown short ribs, season generously with salt & pepper.

Step 3: In a large heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering; brown ribs on all sides, in 2-3 batches so as not to crowd them, 5-7 minutes, then remove to a plate and set aside.

Step 4: To make sauce, remove all but 1 T oil from the Dutch oven; add onions, carrots, and celery.

Step 5: Cook, stirring occasionally, until the onions are golden brown, 5-7 minutes, and decrease the heat to medium.

Step 6: Add the tomato paste and flour and stir to combine.

Step 7: Cook, stirring constantly, 2-3 minutes.

Step 8: Add the vinegar and wine to deglaze the pan, using a wooden spoon to loosen the browned bits.

Step 9: Cook, uncovered, until the wine is reduced, 5-7 minutes.

Step 10: Return the short ribs to the pan and add the garlic, bouquet garni and enough stock to cover, and bring to a boil over high heat.

Step 11: Cover and transfer to the oven, and cook until the meat is tender, 2 1/2 - 3 hours.

Step 12: To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with foil to keep warm.

Step 13: Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni.

Step 14: In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.

Step 15: Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency; taste and adjust for seasoning.

Step 16: To serve, return the short ribs to the sauce and turn to coat, and heat briefly over medium heat if necessary to rewarm, then serve.