• Preheat your oven to 275F
  
• Season your short ribs with salt and pepper on both sides
  
• Roughly chop your celery, onions, and carrots and set aside
  
• Add oil to your dutch oven and make sure to heat for 3-4 minutes on high heat. You want to make sure the oil gets very hot so you get that nice sear.
  
• Lower the heat to medium high and add in your short rib in batches, making sure not to overcrowd the pan.
  
• Sear for about 5 minutes or until a golden crust forms. Flip over and make sure to sear on all sides.
  
• Remove your short ribs and set aside. Turn your heat to medium and add in your garlic, onions, carrots, and celery. Saute for about 5 minutes.
  
• Add in your tomato paste and cook for 5 minutes or until the tomato paste has caramelized a little.
  
• Add in your red wine (or wine substitute) and deglaze your pan. Make sure to scrape all that delicious fond on the bottom of your pan.
  
• Add in your beef broth and fresh or dried thyme.
  
• Add your short ribs back in along with your bay leaves and cover. Bake at 275F for 3.5 hours.
  
• You'll know it's ready when it's tender to the fork.
  

Sauces

• Strain your veggies to get your broth. Push the veggies down with your spoon. Set your veggies aside.
  
• Remove some of the fat from your sauce. If you are making this ahead, you can place your sauce in the fridge overnight and a layer of the fat will rise to the top in a hard layer you can remove.
  
• For our quick sauce, blend 1 cup of the broth with 2 tablespoon of your cooked veggies.
  
• Then run through a sieve.
  
• Add to a pan and add a tablespoon of butter on medium heat until fully combined.
  
• For our second sauce, add 2 cups of your broth (no veggies just your strained broth) to a pan and cook on low for about an hour.
  
• You'll be left with a reduction sauce.
  
• Serve over a bed of polenta, mashed potatoes, or risotto. Really endless opportunities!