Name: Red wine–braised short ribs with root vegetables
Total time: 3 hrs 30 min
Yield: 4
Ingredients: 4 lbs bone-in beef short ribs (about 4 large pieces); 2 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 2 tbsp vegetable oil; 1 large yellow onion, roughly chopped; 3 medium carrots, peeled and cut into 2-inch pieces; 3 celery stalks, cut into 2-inch pieces; 4 garlic cloves, smashed; 3 tbsp tomato paste; 1 bottle (750 ml) dry red wine (such as Côtes du Rhône or Cabernet Sauvignon); 2 cups beef stock; 3 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 bay leaves; 1 tbsp unsalted butter

Red wine–braised short ribs with root vegetables on Olivette