Slow-Braised Short Ribs

Instructions

1. 1Salt the ribs and sear hard on every face in a Dutch oven. Work in batches.
2. 2Soften the aromatics, then caramelize the tomato paste until brick red.
3. 3Deglaze with wine and reduce by half; return ribs with stock to nearly cover.
4. 4Cover and braise at 325°F for 3 hours, until a fork slides out with no resistance.
   180m
5. 5Skim the fat, reduce the braising liquid to a glaze, and spoon over.