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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 350°F with a rack in the center position
Step 2
Season the short ribs with salt and pepper
Step 3
Heat the oil in a large dutch oven over medium-high heat
Step 4
Once the oil just begins to smoke, working in batches, add the short ribs and cook until browned, 2-3 minutes per side
Step 5
Transfer the ribs to a plate
Step 6
Remove all but 2 tablespoons of the fat from the pot.Reduce the heat to medium
Step 7
Add the onion, celery and carrots, cook, stirring constantly, until softened, about 5 minutes
Step 8
Add the garlic and cook, stirring, until fragrant, about 1 more minute
Step 9
Add the tomato paste, stirring to combine
Step 10
Pour in the wine and stir to incorporate
Step 11
Bring to a simmer over medium heat and allow the liquid to reduce by ⅓, about 15 minutes
Step 12
Return the ribs to the pan along with any collected juices
Step 13
Add the bay leaves, thyme and beef stock
Step 14
Increase the heat to high and bring to a boil, cover the pot and transfer it to the oven
Step 15
Cook until the ribs are tender and falling off the bone, about 2 hours.Discard the bay leaves and thyme stems
Step 16
Using tongs, transfer the meat to a serving platter and tent with a foil to keep warm
Step 17
Return the pan to medium-high heat and bring the liquid to a boil
Step 18
Cook until reduced by about ⅓, 8-10 minutes
Step 19
Pour the sauce over the meat, season with additional salt and pepper to taste and garnish with parsley
Step 20
Serve short ribs family-style with mashed potatoes, egg noodles or polenta
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