BEEF SHORT RIBS

Rich, broody, slow-braised perfection - the kind of comfort meal cold nights demand.
Recipe adapted slightly from The Bear

Recipe:
4 pounds beef short ribs (about 8 to 10 short ribs)
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
3 tablespoons olive oil
1 medium (10 ounce) yellow onion, chopped (about 2 cups)
4 medium (4 ounces total) celery stalks, halved lengthwise and chopped crosswise into 1/2-inch pieces
4 carrots, peeled and chopped (about 2 cups)
6 medium garlic cloves, finely chopped (2 tablespoons)
2 tablespoons unsalted tomato paste
2 cups dry red wine
2 cups cola soft drink (such as Coke)
2 cups unsalted beef stock
8 (4-inch) thyme sprigs, plus more leaves for garnish
4 (6-inch) parsley sprigs
5 fresh bay leaves
2 tablespoons unsalted butter
2 teaspoons aged sherry 0R balsamic vinegar
Optional - a piece of Parmesan rind

Tip: Make this the day before you plan to serve it.

Instructions:
1. Preheat the oven
Preheat oven to 325°F (165°C). Pat the short ribs dry very thoroughly with paper towels and season generously on all sides with kosher salt and freshly ground black pepper.
2. Sear the short ribs
Heat a large, heavy Dutch oven over medium-high heat. Add a thin layer of neutral oil. Working in batches, sear the short ribs on all sides until deeply browned, about 2–3 minutes per side. Transfer ribs to a plate.
3. Build the flavor base
Lower heat to medium. Add diced onion, carrot, and celery to the pot with a pinch of salt. Cook, scraping up browned bits, until softened and lightly caramelized, 8–10 minutes. Add garlic and tomato paste; cook until brick-red and fragrant, about 2 minutes.
4. Deglaze
Pour in red wine to deglaze the pot, scraping the bottom thoroughly. Simmer until reduced by about half, 5–7 minutes, concentrating the flavor.
5. Braise
Add beef stock, thyme, bay leaves, and parmesan rind (if using). Return short ribs to the pot, bone-side up. Liquid should come about ¾ of the way up the meat (not fully submerged).
6. Slow cook
Cover tightly and transfer to the oven. Braise for 3 to 3½ hours, until the meat is fork-tender and pulling away from the bone.
7. Finish the sauce
Remove short ribs carefully and tent loosely with foil. Strain the braising liquid if desired, then simmer on the stovetop until slightly reduced and glossy. Skim excess fat.
8. Serve
Return ribs to the sauce to warm through. Serve over polenta, mashed potatoes, or celery root purée with plenty of sauce spooned over the top.