Courtesy of Maureen Cubbon
- 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons canola/grapeseed oil
- 3 medium onions, chopped
- 3 medium carrots, peeled, chopped
- 2 celery stalks, chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
- 1 tablespoon of dried oregano
- 1 tablespoon of dried rosemary
- 2 fresh or dried bay leaves
- 1 head of garlic, halved crosswise
- 4 cups low-salt beef stock
Preheat oven to 350 F. Season short ribs with salt, pepper and garlic powder. Heat oil in a large Dutch oven over medium-high.
Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned. Add dried herbs and cook for a few minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red for 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices.
Bring to a boil. Lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper.
Serve in shallow bowls over mashed potatoes or rice with sauce spooned over.