Ingredients
1 tbsp. extra-virgin olive oil
8 pieces bone-in short ribs (4 to 5 lb. total)
Kosher salt
Freshly ground black pepper
3 heads garlic, halved crosswise, one clove reserved
1 yellow onion, halved and thinly sliced
4 carrots, cut into 2" pieces
4 stalks celery, cut into 2" pieces, plus leaves for garnish
1/4 c. tomato paste
2 dried bay leaves
1 28-oz. can whole peeled tomatoes
2 c. beef broth
1 c. red wine
1 tbsp. lemon juice
1 tsp. lemon zest
Preparation
Step 1Preheat oven to 300°F. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high. Season short ribs all over with salt and pepper. Add short ribs to pot, in batches if necessary, and cook until deeply browned on all sides, about 2 minutes per side. Transfer short ribs to a plate. Step 2Pour off all but 2 tablespoons of fat from the pot. Add garlic, cut-sides down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots, and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until beginning to darken on the edges of the pot, about 2 minutes. Step 3Add tomatoes and their juices, breaking up the tomatoes with your hands as you add them, and stir to combine. Add the broth and wine and bring to a boil. Nestle short ribs among the vegetables. Cover, and transfer pot to the oven. Bake, stirring and flipping short ribs as necessary halfway through, until meat is very tender, 3 to 3½ hours. Short ribs can be made up to 3 days ahead. Reheat over medium heat. Step 4Just before serving, chop remaining garlic clove and celery leaves together and place in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine. Serve short ribs and vegetables topped with celery mixture.
Wondering what to serve with short ribs? We like it alongside creamy dishes like polenta or mashed potatoes, or paired with a flavor-forward salad, like our fennel or beet salads. Finish your meal with a dessert worthy of the short ribs, like our tarte tatin or chocolate pots de crème. Don’t freak out about the forty cloves! That’s just about three heads (and it’s OK to add a few more or a few less—we won’t count). The simple little celery salad helps brighten things up at the end—it’s not to be missed! One of the best things about short ribs is that they improve with time. Make them up to 3 days ahead and reheat in a 200º oven to maintain their tender perfection. Got leftovers? Shred the meat and turn it into tacos or a sandwich for a next day meal you’ll look forward to.
