Red Wine-Braised Shortribs
INGREDIENTS
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5 pound bone-in beef short ribs, cut crosswise into 2" pieces
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Kosher salt and freshly ground black pepper
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3 tablespoons vegetable oil
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3 medium onions, chopped
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3 medium carrots, peeled, chopped
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2 celery stalks, chopped
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3 tablespoons all-purpose flour
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1 tablespoon tomato paste
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1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
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10 sprigs flat-leaf parsley
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8 sprigs thyme
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4 sprigs oregano
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2 sprigs rosemary
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2 fresh or dried bay leaves
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1 head of garlic, halved crosswise
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4 cups low-salt beef stock
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