5 lbs bone-in beef short ribs

1 yellow onion, diced

2 large carrots, peeled and diced

2 stalks celery, chopped

1 whole head of garlic, top trimmed off

3 sprigs fresh rosemary (or substitute dried)

1 bunch fresh thyme (or substitute dried)

5 sprigs fresh oregano

3 tbsp tomato paste

4 tbsp avocado oil

4-5 cups beef stock

1 bottle (750 mL) red wine

Preheat your oven to 350°F. Generously season the short ribs with salt and black pepper (approximately 3-4 teaspoons of each for the full batch).

Sear the short ribs: Heat the oil in a large Dutch oven over high heat. Once hot, sear the short ribs on all sides until golden brown. Work in batches to avoid overcrowding the pot. Once seared, set them aside.

Drain the oil: Turn off the heat and let the oil cool for about 5 minutes. Carefully drain the excess oil, leaving 2 tablespoons in the pot.

Cook the vegetables: Heat the reserved oil over medium-high heat. Add the diced onion, carrots, and celery. Cook for 8-10 minutes, stirring occasionally. Stir in the tomato paste and cook for an additional 10 minutes, stirring frequently to prevent burning.

Deglaze with wine: Add 1 cup of red wine to the pot, scraping the bottom to release any browned bits. Cook until the wine reduces and the mixture thickens. Add another cup of wine and reduce it by half.

Build the braise: Pour in the beef stock and bring it to a boil. Return the short ribs to the pot along with the garlic head and fresh herbs. Once boiling, cover the Dutch oven and transfer it to the oven.

Braise: Cook in the oven for 2-2.5 hours, or until the short ribs are fall-apart tender.

Prepare the sauce: Remove the short ribs and strain the liquid through a sieve into a saucepan. Simmer the sauce over medium heat until it thickens to your desired consistency.

Serve the short ribs with the sauce drizzled over the top and with blistered green beans and roasted potatoes, if you like. Enjoy!