Ingredients
- 3 to 4 pounds bone-in beef short ribs
- Kosher salt
- Canola oil, as needed
- 1 sweet onion, cut into large dice
- 1 medium carrot, cut into large dice
- 1 stalk celery, cut into large dice
- 1 head garlic, halved horizontally
- 4 Roma tomatoes, cut into large dice
- One 750-milliliter bottle red wine (Bordeaux or Burgundy)
- 2 cups chicken stock
- 2 tablespoons black peppercorns
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
- A few bay leaves
- Grits, for serving
- Fried shallots, for serving, optional
- 3 tablespoons chopped chives
Preparation
Step 1
One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
Preheat the oven to 250 degrees F.
Drain the scorched oil from the Dutch oven.
Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic.
Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes.
Scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes.
Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot.
Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they're nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives