Directions

• Preheat oven to 325 degrees (F). Heat the grapeseed oil in a 6 quart Dutch oven (“pot”) over medium-high heat. Season the short ribs with 2 tsp Kosher salt and 1/2 tsp black pepper. When the oil is hot, brown the short ribs on all sides. Remove short ribs from pot and transfer to a large platter.
• Remove and discard all but 2 tbsp of fat from the pot and return to burner, reducing heat to medium. Add the onions, carrots and celery, and cook until the vegetables begin to soften and brown slightly, about 8 minutes. Add the garlic and cook for another minute. Add the tomato paste and stir into vegetables, cooking for another 1-2 minutes.
• Add short ribs back to pot, nestling into veggies. Add potatoes, thyme and rosemary, then both wines to the pot. Add enough broth to the pot to come to the tops of ribs and bring to a boil. Place a lid on pot.
• Place pot in the oven, slightly tilting lid so a small amount of moisture can escape. Cook for 3-4 hours.
• Transfer the pot to stove top and proceed with Step 6 if serving immediately, or Step 7 if serving the next day (recommended).
• Transfer ribs from the pot to a large plate, removing any excess veggies that cling to them. Remove thyme sprigs and discard. Discard any loose bones that have fallen away from the meat. Allow the braising liquid to cool until it is safe to handle. Strain the braising liquid into a heat safe receptacle, keeping the veggies that remain in the strainer nearby (we will be using them to thicken sauce). Defat the pan drippings by using a gravy separator OR using my easy zip-lock bag method (watch this video for an easy reference on how to do this). Discard fat from braising liquid. Place braising liquid back into pot along with half of the vegetables. Using an immersion blender, carefully blend liquid and vegetables in pot. Bring to a low boil and simmer for about five minutes to thicken. If sauce isn’t as thick as you would like, add more vegetables and blend. Add Worcestershire sauce and season to taste with Kosher salt and pepper. Add short ribs, and any vegetables you didn’t use to thicken sauce back into pot and heat through before serving.
• If making short ribs to serve the next day: Allow short ribs to cool, then refrigerate overnight. The next day, remove pot from refrigerator, then using your hands or tongs, remove the large pieces of fat which have solidified at the top. Aim to remove as much as you can, although it is okay if small bits remain.
  
  Over medium heat, bring short ribs and sauce to a simmer on stove top. Remove short ribs and any loose bones and set aside on a platter nearby (you can discard the loose bones). Using a strainer, remove about a half of the vegetables from pot. Using an immersion blender, carefully blend liquid and remaining vegetables in pot. Bring to a low boil and simmer for about five minutes to thicken. If sauce isn’t as thick as you would like, add more vegetables and blend. Add Worcestershire sauce and season to taste with Kosher salt and pepper. Add short ribs, and any vegetables you didn’t use to thicken sauce back into pot and heat through before serving.