Red Wine Braised Short Ribs

Generously season the short ribs on all sides with kosher salt. Let them sit at room temperature for about 1 hour.

While the ribs rest, slice the onion, and chop the celery and carrots into large chunks. Smash the garlic cloves.

Preheat your oven to 400°F (200°C).

Heat avocado oil in a large Dutch oven over medium-high heat.

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

Add the sliced onion, chopped celery, and carrots to the Dutch oven. Sauté for about a minute, scraping up any bits from the bottom of the pot.

Add the smashed garlic, tomato paste, and umami seasoning. Stir to combine and cook for another minute until fragrant.

Deglaze the pot by pouring in the red wine.

Pour in the beef stock and stir everything together to create the braising liquid.

Return the seared short ribs to the pot, nestling them into the liquid.

Cover the Dutch oven and transfer it to the preheated oven. Braise for 2 hours.

Carefully remove from the oven. Serve the short ribs and vegetables over mashed potatoes, spooning the braising liquid over the top.