Ingredients

1. 6 beef short ribs, trimmed of fat
2. Kosher salt
3. Freshly ground black pepper
4. 1/4 cup good olive oil
5. 1 small fennel, fonds, stems, and core removed
6. 1 leek, cleaned and large-diced, white part only
7. 1 1/2 cups chopped onion (2 onions)
8. 4 cups large-diced celery (6 large stalks)
9. 2 carrots, peeled and large diced
10. 3 garlic cloves, minced
11. 2 Tbs tomato paste
12. 1 (750 ml) bottle Cotes du Rhone or other dry red wine
13. Fresh rosemary sprigs
14. Fresh thyme sprigs
15. 1 Tbs brown sugar
16. 6 cups beef stock

Preparation

Preheat the oven to 400°.

Place the short ribs on a sheet pan, sprinkle with salt & pepper and roast for 15 minutes. Remove from the oven.

Reduce the oven temperature to 300°.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery, carrots, and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add 2 Tbs tomato paste and the bottle of wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 Tbs salt and 1 tsp pepper.

Tie the fresh rosemary and thyme sprigs together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add 1 Tbs brown sugar and 6 cups beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herb bundle and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes or until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.