Updated: May 7, 2020
1.5 tablespoons oil
2lb bone-in short ribs (2 inches thick)
Salt and pepper
2 Garlic Heads with the tops cut off exposing the cloves
1 cup onion chopped
1 cup celery chopped
1 cup carrots cut on a bias about 2 inches long
1 cup mushrooms cut in thick slices
4 tablespoons tomato paste
2 cups of dry red wine
2 Cups of beef stock
6 sprigs of fresh thyme
1 tablespoon of fresh oregano whole leaves
2 tablespoons of fresh parsley chopped
Heat oven to 275
Season short ribs liberally with salt and pepper then sear all sides of meat in heated Dutch oven or heavy metal pan. You want the meat to browned evenly then set to the side on plate.
Then in the dutch oven place the 2 heads of garlic cut side down let sear in the fatty oil for a minute or two. Then add the onions, celery and carrots let cook a bit, letting the veggies start to become tender. Now add in the tomato paste, stirring to coat all veggies, you want the tomato paste to caramelize a bit to create a deeper flavor.
Add in the red wine and make sure to scrape the brown bits into the wine. Let wine cook a bit, about 2-3 minutes. Add in beef stock, thyme, oregano, 1 tablespoon of the parsley and salt and pepper to taste. Stir then place your short ribs in the liquid making sure each are just barely covered in the liquid. If you need more liquid add a bit more stock. Bring to simmer, top with the mushroom (I like the mushrooms because they take on a lot of the flavor and have great texture but they can absorb a lot of salt so make sure to adjust the seasoning) cover with lid and place in preheated oven.
Cook in oven for about 4 hours. The meat should be falling off the bone when ready. Garnish with parsley and serve. The heads of garlic and can be squashed over the meat or taste really great on fresh sliced bread.