About the Recipe
This hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker.
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth, plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
½ cup finely chopped chives
1 tablespoon finely grated lemon zest
Heat oven to 275 degrees. In a large Dutch oven heat oil over medium-high heat.
Season outside of wagyu short ribs with salt and pepper. Working in batches, sear short ribs on all sides until deep brown and evenly seared, 6-8 minutes per batch. Transfer browned short ribs onto a large plate and continue with the remaining short ribs.
Keep 2 tablespoons of remaining fat, pouring off the reset to leave the good browned bits behind.
Reduce heat to medium, add garlic, and cook until golden brown leaving the meat undisturbed for about 1-2 minutes.
Add celery, onion, and carrots and season to taste with salt and pepper. Toss to coat and continue to cook until vegetables are soften but al dente but not yet browned, about 5-10 minutes.
Add tomato paste and stir and coat. Stirring occasionally, until tomato paste starts to thicken and caramelize, about 2-3 minutes. Add red wine and, using a wooden spoon, scrape brown bits off the bottom of the pot.
Let this simmer 2-3 minutes, then stir in beef stock and sprigs of thyme.
Using tongs, return short ribs to the Dutch oven, along with any juices, placing them so that it is bone side up and the meat is submerged, adding additional beef stock or water as to cover the ribs).
Bring to a simmer, then cover and transfer into the oven. Cook, undisturbed, until short ribs are falling off the bone tender with a fork, 3½ to 4 hours.
Using tongs, remove the ribs from the pot, being careful to not to let the bone slip out and transfer them to a large plate.
Add parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.