Ingredients

• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

• Kosher salt and freshly ground black pepper

• 3 tablespoons vegetable oil

• 3 medium onions, chopped

• 3 medium carrots, peeled, chopped

• 2 celery stalks, chopped

• 3 tablespoons all-purpose flour

• 1 tablespoon tomato paste

• 1 750 ml bottle dry red wine (preferably Cabernet Sauvignon BUT NOT THE ONE YOU WON!)

• 5 sprigs flat-leaf parsley

• 8 sprigs thyme

• 2 tablespoons dried fennel

• 2 sprigs rosemary

• 2 fresh or dried bay leaves

• 1 head of garlic, halved crosswise

• 4 cups low-salt beef stock

Process

1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.