Ingredients:
• 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons olive oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 3 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 (750 ml) bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 cloves garlic, chopped
• 4 cups low-salt beef stock
Directions:
• Preheat oven to 350°.
• Season short ribs with salt and pepper.
• Heat oil in a large Dutch oven over medium-high.
• Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch.
• Transfer short ribs to a plate. Keep the drippings.
• Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
• Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.
• Stir in wine, then add short ribs with any accumulated juices.
• Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
• Add all herbs to pot along with garlic.
• Stir in stock.
• Bring to a boil, cover, and transfer to oven.
• Cook until short ribs are tender, 2–2½ hours.
• Transfer short ribs to a platter.
• Strain sauce from pot into a measuring cup.
• Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
• Serve over mashed potatoes.
