Step 1

Preheat the oven to 350 degrees.

Step 2

Season the short ribs with sea salt and then dredge in flour (on all sides). Shake off the excess and sear these for 2-3 minutes on each side in a dutch oven pot over medium heat with neutral oil.

Step 3

Set ribs to the side, add in chopped onion, celery, and carrots and stir for 4-5 minutes. Slice a garlic bulb in half and add that to the pot as well. Add in a whole bottle of red wine and a whole box of beef stock.

Step 4

Add in brown sugar, fresh herbs and black peppercorns. Bring this to a bubble, add the short ribs back in, cover and throw into the oven for 3 hours.

Step 5

Set ribs to the side, strain/scoop out all the veggies/herbs/peppercorns and then cook the red wine sauce over medium heat until it’s reduced by half. Whisk often. It should coat the back of a spoon (may take 15-20 min but take your time here). Finish with a knob of butter.