Bone-in English Style Short Ribs

(Yield: 4 servings) 
English-style is the name for the cut: ribs are cut parallel to the bone, with one bone per piece. 

4 each beef short ribs, bone-in, English style 
2 each large onions, julienned 
1 tablespoon tomato paste 
6 cloves garlic 
2 cups full-bodied, delicious red wine 
1 cup beef or veal stock 
4 each carrots, cut into 2-inch pieces 
4 each sprigs fresh thyme 
1 each bay leaf 
as needed salt and fresh ground black pepper 
as needed vegetable oil or other high smoke-point fat 

  1. Heat oven to 275 degrees Fahrenheit, and adjust rack to middle-low position. 
  2. Use paper towels to pat beef dry and season liberally with salt and pepper. 
  3. Over medium-high heat place a large, heavy bottomed pot (Dutch oven). Add about 1 tablespoon vegetable oil and heat until shimmering (not quite smoking). 
  4. Add beef in batches and sear all sides, fat side down first and last, until well browned. If fat begins to smoke, reduce heat as needed. 
  5. Transfer beef to rimmed platter or large bowl and repeat searing process until all beef is seared. 
  6. Reduce heat to medium, add onions and carrots, and cook until softened and beginning to brown, about 10 – 15 minutes. If the vegetables are browning too quickly, add a 1 – 2 tablespoons of water to the pan.  
  7. Add tomato paste and cook, stirring constantly, until brown, about 2 minutes. 
  8. Add garlic and cook briefly until aromatic, about 30 seconds. 
  9. Increase heat to medium-high and deglaze with a small amount of wine. Once bits are loosened from the pan, add the remaining wine and continue to cook, stirring occasionally, until reduced by half, about 10 minutes. 
  10. Add thyme, bay leaf, and beef, including any accumulated juices. Cover about three-fourths with the stock (you may need more or less depending on your pan size. 
  11. Cover and bring to a simmer. 
  12. Transfer pot to oven and cook, using tongs to check meat and turn at least twice during cooking, until fork tender. Check about every 30 – 45 minutes to ensure braising liquid is not boiling, if so, reduce heat by 10 degrees. Add additional liquid as needed to keep level at around two-thirds to three-fourths during cooking.  
  13. Once meat is fork tender, remove pot from oven. Remove meat and keep warm. 
  14. Strain cooking liquid and skim fat. 
  15. Pour liquid into a medium saucepan and cook over medium heat until reduced according to your preference. Remove from heat, check seasoning, and swirl in 1 – 2 tablespoons butter. Optionally, add a splash of cream and fresh chopped herbs.  
  16. Pour sauce over meat and serve with mashed potatoes, pasta, or rice. 

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