This recipe is adapted from Bon Appetit, a savory authority in the food world. It’s the only one I use, but of course, I love to pull a little switcheroo here and there, add a little, take a little, etc. My short ribs are superb and different each time I make them. If you start with this recipe as a template, you will not go wrong, regardless in which direction your kitchen runs… Let me know what changes you make, and how you like them!
Pre-heat oven to 350 degrees. Make sure you move the racks so that you have room for your dutch oven and lid: it's going in there. Prep your mirepoix (chop onions, celery and carrots). These are going to cook for a long time and will become quite soft, so the chop here can be rough.
Next, prep your ribs. You're going to brown them in the dutch oven, on your stovetop. First, pat them dry and season on two sides with salt and pepper.
Then, in the avocado oil over med-high heat, lay them down to brown, about three minutes on each side, turning until all six sides are brown.
Work in batches, and remove browned ribs from the oil, placing onto a plate as they are finished, and set aside for later.
When your ribs are done, add your mirepoix to the hot oil, stir to coat and cook until the veggies are tender.
Then add tomato paste and flour, stirring and cooking for about another three minutes. Then add wine and add short ribs back to the pot, bring to a boil and simmer for about 15 minutes.
Now add the bay leaves and the rest of the herbs (parsley, rosemary, thyme, marjoram and garlic heads) and the beef stock, until your ribs are just about covered in liquid.
Bring to a boil, and then turn off the stove and transfer the whole pot, with lid, to the oven. Cook until short ribs are tender and bones slide right out... about 2 and a half hours. In the meantime, you can make your mashed potatoes and kale chips! Enjoy!