The Best Beef Short Ribs Ever

Ingredients

• 6 pieces large beef short ribs — Select thick, well-marbled ribs.
• 1 medium yellow onion — Peeled and roughly chopped.
• 2 medium carrots — Peeled and cut into half-inch coins.
• 4 stalks celery — Cut into half-inch pieces.
• 1 head garlic — Used whole, cut in half.
• 3 tablespoons tomato paste
• 1 tablespoon sugar
• 1 quart beef stock
• ½ cup shiro dashi — Optional, can be found at Asian markets.
• to taste grams kosher salt — For seasoning.
• to taste grams black pepper — For seasoning.
• to coat grams all-purpose flour — For dusting the ribs.
• as needed ml high-heat oil — Such as avocado or canola oil.

Steps

1. 1

   Prepare the vegetables: Roughly chop the yellow onion into half-inch segments, slice the carrots into half-inch coins, cut the celery into half-inch pieces, and halve the head of garlic without peeling it.

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2. 2

   Select six large beef short ribs, ensuring they are thick and well-marbled with a good bone-to-meat ratio.

3. 3

   Generously season the short ribs on all sides with kosher salt and black pepper.

4. 4

   Dust the seasoned short ribs with all-purpose flour, coating them evenly and shaking off any excess flour.

5. 5

   Heat a large, heavy-bottom Dutch oven over medium-high heat and add enough high-heat oil to coat the bottom.

6. 6

   Sear the short ribs in batches, cooking each side for 2-3 minutes until golden brown. Set aside once browned.

7. 7

   In a medium saucepan, pour in a bottle of red wine and bring it to a boil. Reduce the wine until only 2 cups remain, about 10 minutes.

8. 8

   Add the chopped vegetables to the Dutch oven, season with a little kosher salt, and stir. Let them sit for a minute to develop some color.

9. 9

   Add the tomato paste to the vegetables, increase the heat to medium-high, and stir until the paste caramelizes slightly, about 1-2 minutes.

10. 10

    Stir in the sugar, then add the beef stock, reduced red wine, and shiro dashi (if using). Stir to combine.