Classic Slow Roast Short Ribs

From the Club Argaux Winter Test Kitchen: Classic Slow Roast Short Ribs. Pair with the 2019 San Giorgio a Lapi Bandecca Riserva and the 2019 Stéphane Rousset Crozes-Hermitage ‘Les Mejeans’ from the Club Argaux Winter Seasonal Selections. Ingredients: Serves 6

• 8 to 10 Short Ribs 1 White Onion (chopped) 2 Carrots (chopped) 1 Celery (chopped) 6 Garlic Cloves (minced) 2 Sage Sprigs, 2 Rosemary Sprigs, 10 Thyme Sprigs (tied together with butcher's twine) 1 Bay Leaf 2 tbsp Tomato Paste 2 cups Dry Red Wine 2 cups of Beef Broth Olive oil Salt and pepper Chopped Chives or Scallions for garnish

Step 1 Preheat the oven to 300 degrees. Step 2 Brown Short Ribs: Add the olive oil to a large pot (I use a 5-qt Dutch oven) over medium-high heat. Pat the beef short ribs dry and season generously with salt & ground black pepper. Once the oil in the pot is shimmering hot, carefully add in the short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate & set aside. Step 3 Add the soffritto (carrots, onion, & celery) to the same pot used to brown the short ribs, seasoning with salt & ground black pepper. Stirring occasionally, until the soffritto is starting to brown. Add in the garlic and cook for another 5 minutes. Now mix in the tomato paste well and cook 2-3 minutes, until browned. Step 4 Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits. Let the wine cook down until it has reduced by about half. Step 5 Now add the short ribs back into the pot along with all the herbs and beef broth. The broth should cover the ribs halfway. Cover with the lid and place in the oven and cook for about 2 ½ to 3 hours, until the ribs are fall off the bone tender. Step 6 Place the ribs on a serving platter and garnish with your fresh herbs. Pro tip: Margaux loves this recipe because you can serve it alongside sauteed mushrooms and asparagus, on top of risotto or easily turn this into a short rib bolognese! Enjoy!