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These rich and tender red wine-braised short ribs are an excellent dish that improves in flavor when made a day ahead. After a long day in the oven, the slow cooking creates a savory, deep sauce that beautifully complements the fall-off-the-bone tenderness of the meat.

Ingredients

• 1/4 cup extra-virgin olive oil, divided
• 6 pounds bone-in English-cut beef short ribs
• Kosher salt
• Freshly ground black pepper
• 2 celery ribs, coarsely chopped
• 1 carrot, coarsely chopped
• 1 large onion, coarsely chopped
• 1/2 cup tomato paste
• 5 thyme sprigs
• 3 anchovy fillets, chopped
• 1 bay leaf
• 1 head of garlic, halved crosswise
• 1 quart chicken stock or low-sodium chicken broth
• 2 cups dry red wine
• 1/3 cup white vinegar

Cooking Directions

1. Preheat the oven to 325°F. Heat 2 tablespoons of olive oil in a large enameled cast-iron casserole. Season the short ribs with salt and pepper. Cook half of the ribs until browned, about 6 minutes, then transfer to a plate. Repeat with the remaining oil and ribs.
2. Add the celery, carrot, and onion to the casserole and cook until softened, about 7 minutes. Stir in the tomato paste and cook until glossy, about 2 minutes. Add the thyme, anchovies, bay leaf, and garlic, cooking for an additional 2 minutes. Pour in the stock, wine, and vinegar, bringing it to a boil. Return the short ribs to the casserole, cover, and braise in the oven for approximately 3 hours, or until the meat is very tender.
3. Transfer the ribs to a serving platter. Strain the braising liquid, pressing on the solids to extract as much liquid as possible; skim off any fat. Season the liquid with salt and pepper. Serve half of the ribs with the sauce and save the remainder for sandwiches.

Tips for Best Results

• Sautéing the tomato paste before adding it boosts its flavor by caramelizing the sugars.
• A flavorful braising liquid is crucial; it helps in tenderizing the meat and adding depth to the dish. Red wines like Cabernet Sauvignon or Zinfandel are excellent for this recipe.
• If preparing ahead, the ribs can be cooled and stored in their sauce for up to three days. When ready to serve, merely reheat, skim the fat, and adjust seasoning.

Pair these delightful short ribs with sides like creamy mashed potatoes or roasted vegetables to balance the richness of the dish.