Fall-Off-The-Bone Braised Short Ribs

Pat the short ribs completely dry with paper towels to ensure a proper crust. Season aggressively with kosher salt and pepper on all sides.

Heat avocado oil in a 5-7 quart Dutch oven over medium-high heat. Sear the ribs in batches, avoiding crowding, until a dark mahogany crust forms on all sides (about 4 minutes per side). Remove and set aside.

In the same pot, add the diced onions, carrots, and celery. Sauté in the rendered beef fat until the onions are translucent and the vegetables begin to soften.

Stir in the smashed garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and smells fragrant.

Pour in the dry red wine to deglaze the pan. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the Dutch oven.

Return the seared ribs and any accumulated juices to the pot. Add the beef bone broth until the ribs are 3/4 submerged. Nestled the thyme, rosemary, and bay leaves into the liquid.

Cover with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise for 3 hours and 30 minutes, or until the meat is completely tender and pulling away from the bone.