Braised Short Ribs with Red Wine Reduction

Prepare the mirepoix by chopping the celery, carrots, and onion. Cut the garlic bulbs in half horizontally.

Allow the short ribs to come to room temperature for about 30 minutes, then season generously on all sides with salt and pepper.

In a Dutch oven or heavy-bottomed pot, heat the oil over high heat until shimmering.

Sear the short ribs on all sides until a deep brown crust forms. Remove the seared ribs from the pot and set aside.

Add the chopped mirepoix to the pot and sauté until softened.

Stir in the tomato paste and cook for one minute until fragrant.

Deglaze the pot with Worcestershire sauce and red wine, scraping up any browned bits from the bottom. Let the wine reduce for about 5 minutes.

Add the halved garlic bulbs and the bundle of fresh herbs (rosemary and thyme) to the pot.

Return the seared short ribs to the pot and add enough beef stock to cover them.

Bring the liquid to a simmer, then cover the pot and transfer it to a preheated 350°F (175°C) oven.

Braise for 2 to 2.5 hours, or until the meat is fork-tender.

Carefully remove the pot from the oven. Remove the short ribs, garlic bulbs, and herb bundle, setting them aside.

Strain the braising liquid through a fine-mesh sieve into a separate skillet, discarding the solids.

Place the skillet over medium heat and simmer the liquid, reducing it by about 80% until it becomes a thick, syrupy sauce. This will take 25-30 minutes. Stir frequently as it thickens to prevent burning.

Once reduced, turn off the heat and whisk in the cold butter until the sauce is glossy and smooth.

Return the short ribs to the skillet and gently toss to coat them in the reduction sauce.

Serve the braised short ribs over mashed potatoes, garnished with chives and a side of roasted broccolini.