Adapted from America's Test Kitchen
Adjust oven rack to lower middle position and preheat to 275 F.
Season liberally:
- 3.5 pounds boneless beef short ribs, at least 4 inches long and 1 inch thick, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
In a Dutch oven over high heat, brown in batches:
- 1 tablespoon canola oil
- Beef
Set beef aside.
Reduce heat to medium and soften until beginning to brown:
- 2 large onions, thinly sliced
Add and cook, stirring constantly, until it begins to brown:
- 1 tablespoon tomato paste
Add and cook until aromatic:
- 6 medium garlic cloves, peeled
Add, bring to a simmer, deglaze, and reduce by half:
- 2 cups red wine, such as Cabernet Sauvignon or Côtes du Rhône
Add, and return to a simmer:
- 1 cup beef broth
- 4 large carrots, peeled and cut crosswise into 2inch pieces
- 4 sprigs fresh thyme (or 2 teaspoons dried)
- 1 bay leaf
- Beef, and any accumulated juices
Cover, and transfer to the oven, turning meat each hour, until a fork slips easily through the meat (~2.5 hours):.
Transfer the meat and carrots to a serving platter and tent with foil.
Strain the solids from the cooking liquid, discarding solids. Strain off fat with a fat separator.
Return the Dutch oven to medium heat and reduce until thickened:
- Cooking liquid
Season:
- Kosher salt
- Freshly ground black pepper
Pour the sauce over the meat and carrots and serve with:
- Mashed potatoes