Ingredients & Substitutes

Instructions

1. 1

   Season 2 kilograms of beef short ribs liberally with 10 grams of salt and 5 grams of black pepper, then dredge thoroughly in 30 grams of all-purpose flour, shaking off any excess.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat, then sear the floured short ribs in batches until deeply browned on all sides, removing them to a plate and setting aside.

3. 3

   Add 1 large yellow onion (approximately 300 grams), 2 large carrots (approximately 250 grams), and 2 stalks of celery (approximately 150 grams) to the same pot, sautéing for 8-10 minutes until softened, then stir in 4 cloves of minced garlic (approximately 20 grams) for another minute until fragrant.

4. 4

   Pour in 1 (750 milliliter) bottle of Malbec wine, scraping up any browned bits from the bottom of the pot, and bring the liquid to a simmer, allowing it to reduce by about one-third.

5. 5

   Return the seared beef short ribs to the pot, then add 500 milliliters of beef broth, 1 (400 gram) can of crushed tomatoes, 3 whole star anise pods, 2 bay leaves, and 1 teaspoon of dried oregano, ensuring the beef is mostly submerged in the liquid.

6. 6

   Bring the liquid to a gentle simmer, cover the pot tightly, and transfer it to a preheated oven at 160 degrees Celsius (325 degrees Fahrenheit) to braise for 2.5 to 3 hours, or until the beef is fork-tender.

7. 7

   Carefully remove the pot from the oven, skim any excess fat from the surface, and remove the bay leaves and star anise pods before serving the braised short ribs hot with the rich pan sauce.