5 pounds Mecox Bay Dairy Grass-Fed Beef Short Ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled and chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
4 cups dry red wine (preferably Cabernet Sauvignon)
1 teaspoon Worcestershire sauce
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves, fresh or dried
1 head of garlic, halved crosswise
4 cups low-salt beef stock
by Laurie Trujillo-Mamay, Hamptons Foodie
Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of the drippings from the pot.
Add onions, carrots, and celery to the pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well-combined and deep red, 2-3 minutes.
Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook 2 hours.