Tender, decadent and full of fantastic flavor, these slow-braised short ribs are absolutely worth the wait.

Preparation

Preheat oven to 275°F.

Season short ribs with salt and pepper.

Heat a sauté pan on medium-high heat. Add the olive oil and sear the short ribs on all sides until well browned. Place the browned short ribs in a baking dish bone-side up and discard ¾ of the oil left in the pan.

To the same pan, add the garlic, onion, celery and half of the carrots. Sauté over medium-high heat until the vegetables begin to caramelize. Add the tomato paste and cook for 1–2 minutes, stirring constantly, until the paste begins to brown on the bottom of the pan.

Deglaze pan with the wine and bring to a boil. Add the beef stock, bay leaf and thyme and return to a boil. Pour hot liquid over the short ribs. Cover tightly with foil and braise in the oven for 2 hours, or until the meat is fork tender and pulling away from the bone but not falling off the bone.

When the ribs are done, remove them from the liquid and cover with foil to keep them from drying out. Strain the braising liquid into a sauce pot and discard the cooked vegetables. Reduce the liquid by half.

While the sauce is reducing, render the bacon until just beginning to brown. Add the pearl onions and remaining carrots and sauté until the carrots and onions are tender and lightly caramelized. Drain off any excess fat, then add 2 ounces of braising liquid and reduce to a glaze.

Place onion and carrot mixture in a serving dish and place short ribs on top. Bring the reduced braising liquid to a boil and whisk in the butter. Pour over short ribs and vegetables before serving.