- 1 tbsp oil
- 4 meaty beef short ribs
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 6-8 petite tricolor carrots, left whole or cut into large chunks
- 2–3 celery stalks, cut into large chunks
- 1 cup red wine
- 2¾ cups vegetable stock
- 1 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp sugar
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp black pepper
For the Gravy
- 2 tbsp cornstarch
- 5 tbsp cold water
To Serve
- Creamy mashed potatoes or mashed cauliflower
- Short ribs, carrots and celery
- Gravy
- Preheat Oven to 275°F.
- Heat the oil over medium-high heat in a Dutch oven. Season the short ribs lightly with salt and pepper. Brown thoroughly on all sides, about 8–10 minutes total. Remove the ribs and set aside.
- Reduce heat to medium. Add the chopped onion and cook for about 2–3 minutes, until beginning to soften. Add the garlic and cook for another 1 minute.
- Pour in the red wine. Bring to a boil and cook for 3–4 minutes, scraping up all the flavorful browned bits from the bottom of the Dutch oven.
- Stir in the vegetable stock, tomato paste, Worcestershire sauce, thyme, sugar, bay leaves, salt and pepper.
- Place the ribs back into the Dutch oven along with any accumulated juices. Bring the liquid to a gentle simmer.
- Cover tightly and transfer to the oven. Cook for about 2 hours.
Carefully remove the Dutch oven from the oven. Nestle the tricolor carrots and large celery chunks around the short ribs, partially submerging them in the braising liquid. Cover again and return to the oven.
- Continue cooking for another 1–1½ hours, or until the short ribs are very tender and easily yield to a fork. The carrots should be tender but still hold their shape.
To make the gravy, carefully remove the short ribs, carrots and celery and keep them warm. Remove and discard the bay leaves. If there is a noticeable layer of fat on the surface of the braising liquid, spoon off as much as you'd like before making the gravy.
Place the Dutch oven over medium-high heat and bring the liquid to a gentle boil. Mix the cornstarch with the cold water until completely smooth. Slowly whisk the slurry into the braising liquid. You may not need all of it, so add gradually until the gravy reaches the consistency you like.
- Spoon creamy mashed potatoes or mashed cauliflower onto each plate. Top with a short rib and some of the braised tricolor carrots and celery, then spoon the rich red-wine gravy over everything.
