PREPARATION TIME: 20 minutes COOKING TIME: 2-2 1/2 hours SERVES: 6
2.5 kg bone-in beef short ribs; Salt and freshly ground black pepper; 3 tablespoons vegetable oil; 3 medium onions, 1 cut into quarters and 2 into large dice; 3 medium carrots, peeled (1 cut into 6 and 2 into large dice); 2 celery stalks, (½ roughly chopped and 1 ½ into large dice); 3 tablespoons flour (for dusting); 1 tablespoon tomato paste; 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon); 10 sprigs flat-leaf parsley; 8 sprigs thyme; 4 sprigs oregano; 2 sprigs rosemary; 2 fresh or dried bay leaves; 1 head of garlic, halved crosswise; 4 cups beef stock
*The night before or at least 2 hours in advance; cut the short rib down so that you are left with one bone in each piece and trim any excess fat. Place the short ribs into a large bowl or container, along with 1 onion, 1 carrot and ½ a celery stalk, half the herbs, garlic and cover with wine. Keep in the refrigerator over-night, or at room temperature for several hours.
Preheat oven to 180°C. Remove the meat from the marinade and pat dry. Strain the liquid and reserve the wine from the marinade as well as the garlic; the rest can be discarded. Season the short ribs with salt and pepper and dust lightly with flour. Heat oil in a large braising dish or stew pot over medium-high heat. Working in small batches, brown the short ribs on all sides. Transfer short ribs to a separate tray to drain. Pour off all but 3 tablespoons of drippings from pot.
Add the remaining onions, carrots, and celery stalks to the pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato paste and cook, stirring constantly, until well-combined and deep red, 2-3 minutes. Stir in wine from the marinade, and then return the short ribs with any accumulated juices to the pot. Bring to a boil; lower heat to medium and simmer until wine reduces by half, about 25 minutes. Add the fresh herbs to pot along with the garlic from the marinade. Stir in enough stock to cover. Bring to a boil, put the lid on, and transfer to the oven.
Cook until short ribs are tender, 2–2 1/2 hours. Transfer short ribs to a platter. Strain sauce from the pot into a saucepan and reduce over a high heat, skimming throughout. Adjust seasoning with salt and pepper, a touch of lemon juice and an optional dash of cream can be added at the last second. Chop a small handful of fresh parsley. Serve the short rib in shallow bowls over mashed potatoes, polenta or pasta with sauce spooned over and a sprinkling of chopped parsley.