Red Wine Braised Beef Short Ribs - Wishbone Kitchen

Preheat oven to 275°F. Season short ribs with salt on all sides. Heat a large dutch oven over medium high heat. Sear the short ribs in batches, adding vegetable oil as needed. Set aside. Pour off excess fat, leaving about 1-2 tbsp. Add the chopped vegetables and a pinch of salt and begin scraping up any browned beef bits off the bottom of the pot. Cook until vegetables start to soften, about 5-10 minutes. Add the tomato paste and stir to evenly distribute. Continue to cook until the tomato paste has started to caramelize and stick to the pot, about 3 minutes. Deglaze with red wine and scrape the bottom of the pot. Reduce the wine about ⅔ in volume. Stir in beef stock and return short ribs to the pot. The liquid should almost cover the short ribs completely, so add more stock or water if needed. Add thyme sprigs, a few sprigs of parsley and a bay leaf. Bring everything to a boil, cover tightly with a lid, and transfer to your preheated oven for 4 hours. When the short ribs are done cooking, remove them from the pot and set aside. Strain the braising liquid and discard the solids. Return the strained liquid to the pot and reduce by half. Taste and adjust seasoning. Optional: for a silkier sauce, whisk in a few tbsp of cold butter. To serve, ladle sauce over short ribs and top with fresh chopped parsley and lemon zest.