Preparation

• Preheat the oven to 350°F (175°C).
• Rinse the short ribs and pat them very dry. Generously season all sides with salt and pepper. Dry meat sears better.
• Heat 2 tablespoons olive oil in a 6-quart Dutch oven over medium-high heat. When the oil shimmers, brown ribs in two batches so they don’t crowd. Sear for 5–6 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.
• Lower heat to medium. Add the diced onion to the pot and cook for 8–10 minutes until translucent and softened, stirring occasionally to prevent sticking.
• Add diced celery and carrots; cook for 3–5 minutes more until slightly softened.
• Stir in smashed garlic and 2 tablespoons tomato paste. Cook for 2–3 minutes, stirring, until the paste darkens slightly.
• Pour in 2 cups Cabernet Sauvignon and bring to a boil. Scrape the bottom of the pot to lift browned bits (fond). Reduce heat to medium and simmer until the wine reduces by about half, roughly 15–20 minutes.
• Stir in 3 cups beef broth. Return the browned ribs to the pot and add 2 bay leaves, the thyme sprig, and oregano.
• Cover with the lid and transfer the Dutch oven to the preheated oven. Braise for 2½–3 hours, or until the meat is very tender.
• Remove the ribs onto a plate and loosely tent with foil to rest. Carefully strain the braising liquid into a clean saucepan, discarding the softened vegetables and herb stems.
• Simmer the strained liquid over medium heat until it reduces and thickens to a sauce that lightly coats a spoon. Taste and adjust salt/pepper. If desired, whisk in a small pat of butter for shine.