Braised Beef Short Ribs (Video)

Season the beef short ribs with half of the kosher salt and black pepper on all sides.

Add 2 tbsp of avocado oil to a Dutch oven over medium high heat. Sear the short ribs on all sides until browned, about 3-4 minutes and remove.

Add the onions, celery, carrots, shallots, and garlic to the dutch oven, season with the remaining salt and pepper, and let them caramelize for 2 minutes in the pan over medium high. Stir in the tomato paste and cook for 2 minutes.

Add the red wine to the pot. Using a wooden spatula, scrape up any and all brown bits stuck to the bottom of the pan. Reduce the wine by a third, then add the short ribs back to the pan along with enough beef stock to cover the short ribs. Add thyme and rosemary sprigs then cover with a cartouche and the lid. Braise for 2 hours over a low simmer or until the short ribs are soft and fork tender. Remove the short ribs to a bowl.

To make the sauce, strain the herbs and vegetables from the pot with a mesh strainer. If there is a lot of noticeable liquid fat in the liquid, use a fat separator or spoon to skim off the fat and discard (this is the key to preventing a greasy sauce!). Add the braising liquid back to the pot, bring to a rapid boil, and reduce over high heat, stirring occassionally to prevent burning, until the sauce can coat the back of a spoon (this may take up to 30 minutes depending on the amount of liquid in the pot). Add the cold unsalted butter and mix it in until glossy, taste the sauce and season to taste, and serve immediately over the short ribs.