• 5 lbs. bone-in beef short ribs, cut crosswise into 2” pieces

  • Salt and black pepper

  • 3 Tbsp. vegetable oil

  • 3 medium onions, roughly chopped

  • 3 medium carrots, peeled, chopped

  • 2 celery stalks, chopped

  • 3 Tbsp. all-purpose flour

  • 1 Tbsp. tomato paste

  • 1 bottle (750 ml) Cabernet Sauvignon (or another dry red wine)

  • 10 sprigs flat-leaf parsley

  • 8 sprigs thyme

  • 4 sprigs oregano

  • 2 sprigs rosemary

  • 2 fresh bay leaves

  • 1 head of garlic, halved crosswise

  • 4 cups beef stock


  1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches and be sure to brown the short ribs on all sides, about 8 minutes per batch. Transfer short ribs to
    a plate. Pour off all but 3 Tbsp. drippings from pot.

  2. Add onions, carrots, and celery to pot and cook over medium-high, stirring often, until onions are browned, about 5 minutes. 

  3. Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes.

  4. Pour 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. 

  5. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 2–2½ hours.

  6. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard. Season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.