Ingredients:
- 5 pounds bone-in beef short ribs (cut crosswise into 2 inch pieces)
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons vegetable oil
- 3 medium onions (chopped)
- 3 medium carrots (peeled, chopped)
- 2 celery stalks (chopped)
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 (750 milliliter) bottle dry red wine
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 1 head garlic (halved crosswise)
- 4 cups beef stock
Directions
Preheat oven to 350° F. Season short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir 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.
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. 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.