Step 1

Season the beef short ribs with kosher salt and black pepper on all sides.

Step 2

Add 2 tbsp of avocado oil to a Dutch oven on medium high. Sear on all sides until browned, about 3-4 minutes and remove.

Step 3

Add the onions, celery, carrots, shallots, and garlic and let them caramelize for 2 minutes in the pan over medium high. Add the tomato paste and cook for 2 minutes.

Step 4

Add the red wine to the pot. Using a wooden spatula, scrape up any and all brown bits stuck to the bottom of the pan (this will add tons of flavor to the braising liquid!). Reduce the wine by a third, then add the short ribs back to the pan along with enough beef stock to cover the short ribs. Add thyme and rosemary sprigs then cover with a cartouche and the lid. Braise for 2 hours over a low simmer or until the short ribs are soft and fork tender.

Step 5

To make the sauce, strain the ingredients to reserve the liquid. Add the liquid back to the pot and reduce by half until the sauce can coat the back of a spoon. Add the cold unsalted butter and mix it in until glossy and serve immediately over the short ribs.