Ingredients

• ·1.5 kg (3 lbs) grass-fed beef short ribs, bone-in
• ·1 medium yellow onion, quartered
• ·3 cloves garlic, smashed
• ·2 medium carrots, roughly chopped
• ·2 stalks celery, roughly chopped
• ·500ml (2 cups) beef bone broth
• ·2 sprigs fresh rosemary
• ·2 sprigs fresh thyme
• ·1 bay leaf
• ·2 tbsp avocado oil
• ·Sea salt and freshly cracked black pepper

Instructions

1. 1 Preheat your oven to 160°C (325°F). Pat the short ribs completely dry with paper towels, then season very generously all over with salt and pepper.
2. 2 Heat the avocado oil in a large Dutch oven or heavy oven-safe pot over high heat until smoking. Sear the ribs in batches — 2–3 minutes per side — until deeply browned on all surfaces. Don't crowd the pan. Set ribs aside.
3. 3 Reduce the heat to medium. Add the onion, carrots, and celery to the pot. Cook 5 minutes, scraping up any browned bits from the bottom.
4. 4 Add the garlic and cook 1 minute. Return the seared ribs to the pot, nestling them among the vegetables.
5. 5 Pour in the bone broth — it should come about halfway up the ribs. Add the rosemary, thyme, and bay leaf.
6. 6 Bring to a simmer, then cover tightly and transfer to the oven. Braise for 3 hours until the meat is falling-off-the-bone tender.
7. 7 Remove the ribs. Strain the braising liquid and skim off excess fat to use as a rich pan sauce. Serve ribs with the jus spooned over.