Red-Wine Braised Bone-In Short Ribs

Method

1. Heat the oven to 300°F (150°C). Pat the ribs dry and season generously with salt and pepper.
2. Brown the beef. Heat the oil in a large Dutch oven over medium-high heat. Sear the ribs in batches, about 3–4 minutes per meaty side, until deeply browned. Transfer to a plate. Pour off excess fat, leaving about 2 tablespoons.
3. Build the base. Add the onion, carrots and celery. Cook for 7–10 minutes, stirring occasionally, until they begin to soften and colour. Add the garlic and cook for another minute. Stir in the tomato paste and cook for 2 minutes, until it darkens slightly.
4. Add the wine. Pour it in, scraping up the browned bits from the bottom. Simmer for 3–5 minutes.
5. Braise. Return the ribs and any collected juices to the pot. Add the herbs and enough stock to come halfway to two-thirds up the ribs. Bring to a gentle simmer, cover tightly and transfer to the oven.
6. Cook until tender. Start checking at 3 hours; large ribs may need 3½–4 hours or longer. They're ready when a fork or skewer slides into the meat with very little resistance. If they're still firm, cover and keep cooking. Add a little stock if the pot is getting dry.
7. Finish the sauce. Carefully lift out the ribs. Remove the herb stems and bay leaf, then skim off the excess fat. Keep the vegetables for a rustic sauce, or strain for a smoother finish. Simmer uncovered for 10–20 minutes, until the sauce lightly coats a spoon.
8. Balance and serve. Off the heat, whisk in the cold butter. Add sherry vinegar a teaspoon at a time, tasting until the sauce is rich but lively. Adjust the salt and pepper. Return the ribs to the sauce and serve over mashed potatoes.