Red Wine Braised Short Ribs

This is comfort food for sure.  Looking for a dish that will bring everyone to the table and leave feeling totally satisfied?  This is it!

5 lbs bone-in beef short ribs, cut into 2" pieces

Kosher salt and freshly ground black pepper

3 Tbsp vegetable oil

3 medium onions, chopped

3 medium carrots, peeled and chopped

2 celery stalks, chopped

3 Tbsp flour

1 Tbsp tomato paste

1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 springs thyme

4 sprigs oregano

2 sprigs rosemary

2 bay leaves

1 head of garlic, halved crosswise

4 cups beef stock

Preheat oven to 350 degrees.

Season short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat.

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.

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.  

Cook until short ribs are tender, 2 - 2 1/2 hours.  

Transfer short ribs to a platter.  

Strain sauce from pot into a measuring cup.  

Spoon fat from surface of sauce and discard. 

Season with salt and pepper to taste. 

Serve in shallow bowls over mashed potatoes with sauce spooned over.