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1
Preheat the oven to 375F.
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2
To brown the short ribs, season them generously with salt and pepper.
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3
In a large, heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering.
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4
Brown the ribs on all sides, in two or three batches so as not to crowd them, 5 to 7 minutes.
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5
Remove to a plate and set aside.
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6
To make the sauce, remove all but 1 tablespoon of the oil from the Dutch oven.
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7
Add the onions, carrots, and celery.
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8
Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes.
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9
Decrease the heat to medium.
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10
Add the tomato paste and flour and stir to combine.
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11
Cook, stirring constantly, for 2 to 3 minutes.
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12
Add the vinegar and wine to deglaze the pan, using a wooden spoon to loosen the browned bits from the bottom of the pan.
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13
Cook, uncovered, until the wine is reduced, 5 to 7 minutes.
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14
Return the short ribs to the pan and add the garlic, bouquet garni, and enough stock to cover.
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15
Bring to a boil over high heat.
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16
Cover, and transfer to the oven.
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17
Cook until the meat is tender, 2 1/2 to 3 hours.
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18
To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with aluminum foil to keep warm.
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19
Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni.
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20
In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.
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21
Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth.
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22
Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency.
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23
Taste and adjust for seasoning with salt and pepper.
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24
To serve, return the short ribs to the sauce and turn to coat.
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25
Heat briefly over medium heat if necessary to rewarm, then serve.
