Step-by-Step Instructions

1. 1.Season the Short Ribs

   Generously season all sides of the 8 beef short ribs with ground sea salt and freshly ground black pepper.

2. 2.Rest the Ribs

   Let the seasoned short ribs sit aside for 15 minutes to allow the flavors to meld.

3. 3.Heat Oil

   In a Dutch oven or a large baking pan, heat 2 tablespoons of olive oil over medium-high heat until hot.

4. 4.Brown the Short Ribs

   Place the short ribs fat side down in the hot oil and brown them on all sides, including the ends, for about 7 to 10 minutes until a rich crust forms.

5. 5.Set Ribs Aside

   Transfer the browned short ribs to a plate and set them aside.

6. 6.Sauté Onions and Carrots

   Reduce the heat to medium. Add the chopped large onion and 2 chopped large carrots to the pan.

7. 7.Continue Sautéing Vegetables

   Sauté the vegetables for 5 minutes, stirring constantly. Optionally, add 1 tablespoon of clarified butter for enhanced flavor.

8. 8.Add Garlic

   Add 6 roughly chopped garlic cloves and quickly sauté for only 30 seconds to prevent burning.

9. 9.Stir in Tomato Paste

   Add 2 tablespoons of tomato paste and stir to coat all the vegetables.

10. 10.Add Red Wine

    Pour in 1 bottle (750ml) of dry red wine.

11. 11.Reduce Wine Mixture

    Bring the mixture to a boil and cook until the liquid reduces by half, which should take about 10 minutes. Deglaze the pan by scraping up any browned bits from the bottom if needed.

12. 12.Add Broth and Herbs

    Pour in 4 cups of beef broth. Add 2 sprigs of fresh thyme and 1 sprig of fresh rosemary.

13. 13.Season the Braising Liquid

    Add 1 tablespoon of brown sugar, 1/4 teaspoon of cayenne pepper, 1/2 teaspoon of ground sea salt, and 1/4 teaspoon of freshly ground black pepper to the liquid.

14. 14.Return Ribs to Pan

    Stir the ingredients well. Return the short ribs to the pan, placing them bone side up, along with any accumulated juices from the plate. Spoon some of the sauce over the meat to keep it moist.

15. 15.Cover and Prepare for Oven

    Tightly cover the baking pan with aluminum foil to prevent steam from escaping. Transfer the covered pan to a preheated oven at 300°F (150°C).

16. 16.Braise in Oven

    Cook for 1 hour and 30 minutes, or until the internal temperature of the meat reaches between 200°F to 205°F (93°C to 96°C).

17. 17.Remove from Oven

    Carefully remove the pan from the oven. The meat should be very tender and easily fall off the bones.

18. 18.Transfer Ribs for Gravy Prep

    Transfer the cooked short ribs to a clean plate and set them aside while you prepare the gravy.

19. 19.Remove Solids

    Remove and discard the herb sprigs and any bones that have separated from the meat and are left in the pan.

20. 20.Skim Fat

    Skim off any fat floating on top of the liquid in the pan and discard it.

21. 21.Prepare Cornstarch Slurry

    Bring the liquid in the pan to a boil. In a separate small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a smooth slurry.

22. 22.Thicken Gravy

    Pour the cornstarch mixture into the boiling liquid while stirring constantly until the gravy thickens, which should take about 45 seconds.

23. 23.Serve the Dish

    To serve, place a couple of short ribs and some carrots on a bed of mashed potatoes or polenta. Generously spoon the thickened gravy over the top.