2 tablespoons vegetable oil
5 lbs bone-in short ribs
1 large head garlic, cloves peeled
1 medium onion, chopped
4 ribs celery, chopped
2 medium carrots, chopped
1 teaspoon Inspiced Vino
1 teaspoon Inspiced French Riviera
1 (14.5 oz) can diced tomato
3 tbsp tomato paste
2 c. dry red wine (half a bottle)
2 c. beef stock, bone broth or chicken stock, or water
4 sprigs thyme
1 sprig rosemary
1 c. parsley, coarsely chopped
Heat oven to 275 degrees F. Heat oil in a large Dutch oven over medium-high heat.
Season short ribs on all sides with Everyday Gourmet. Working in batches sear short ribs on all sides until deeply and evenly browned, 6-8 minutes per batch. Transfer browned short ribs to a large plate and continue with searing the remaining short ribs.
Reduce heat to medium and add garlic cloves. Cook until golden brown, about 1 to 2 minutes. Add onion, celery, and carrots and season with Vino and French Riviera. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the sides of the pot, about 2 to 3 minutes.
Add tomatoes and red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes. Stir in beef stock, and add thyme and rosemary.
Using tongs, return short ribs to the pot with the bone side up. Add more stock or water as necessary to cover. Bring to a simmer, then cover and transfer to oven.
Cook undisturbed for 3½ to 4 hours, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meet with a fork).
Using tongs, remove the ribs from the pot, and transfer them to a large plate.
Strain the vegetables from the sauce. Separate any remaining fat from the season, season with Everyday Gourmet and serve alongside the short ribs.