Season short ribs generously with kosher salt and black pepper and let rest for at least 30 minutes (this can be done a day ahead to let the seasoning really get into the meat)
Heat a large rondeau or roasting pan to medium high, then add ½ cup vegetable oil. If desired, dredge each piece of beef lightly in all-purpose flour, then sear to a deep brown on at least 2 sides (the flour will help thicken the cooking liquid and help the meat brown, but you can thicken the liquid with cornstarch or arrowroot when the beef is finished cooking) Brown in batches to not crowd the pan.
Remove the beef and brown the carrots, onions and garlic in the pan. Allow them to caramelize for deeper flavor. Add tomato paste and stir to coat vegetables. Add red wine and vinegar, scraping the bottom of the pan to release all the browned bits of meat and vegetables, then add beef stock and herbs and bring to a simmer. TASTE the liquid for seasoning—it should be flavorful and slightly less seasoned than you’d want to serve it. The flavor will concentrate as it braises.
Place all the short ribs back in the liquid. It should be about 2/3 covered with liquid. Bring all back to a simmer and cover the pan with foil. Place in the 275 oven for 2 hours.
After 2 hours, remove the pan and carefully turn the short ribs over in the liquid. Leave uncovered to cook for another 1 hour.
Check the beef for tenderness at 3 hours. If needed these can cook for up to another hour. Remove from the oven and let cool slightly before serving with the cooking liquid and vegetables, with some buttery mashed potatoes. (The braised beef can be done several days in advance, and will benefit from cooling in its liquid)
Ingredients
3 bay leaves
2 lbs Carrots, large, peeled and cut in 1 in pieces
as needed flour, all-purpose , (optional)
24 garlic, clove(s), peeled
as needed oil, vegetable
2 lbs onion(s), large, peeled and cut in 1 in pieces
