Red Wine Braised Short Ribs

Method

1. Heat the oven to 325°F. Pat the ribs dry and season with 2 tsp of the salt and the pepper.
2. Heat the oil in a 6-quart Dutch oven over medium-high. Sear the ribs in two batches, 10 to 12 minutes per batch, until deep brown on every meaty side; set aside and pour off all but 2 tbsp of fat.
3. Lower the heat to medium and cook the onions, carrots and celery for 8 minutes until softened and browning at the edges. Stir in the garlic and tomato paste and cook 2 minutes, until the paste turns brick red.
4. Add the wine, scrape up the browned bits and boil until reduced by half, about 6 minutes. Add the broth, thyme and bay leaves, then nestle the ribs in, bone side down, so the liquid comes halfway up the meat.
5. Cover and braise in the oven for 2½ to 3 hours, turning the ribs once halfway, until the meat is fork-tender and pulling away from the bone.
6. Use a slotted spatula to move the fragile ribs to a plate and tent with foil. Strain the liquid, pressing on the vegetables, skim off the fat, and boil it down to about 2 cups, 15 to 20 minutes.
7. Stir in the vinegar, then taste and add up to the remaining 1 tsp salt, return the ribs to the sauce for 5 minutes to glaze, and serve over mashed potatoes or polenta.