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PdfPreheat oven to 300°F.
Season short ribs heavily with salt and pepper.
Heat oil in a large Dutch oven or rondeau.
Sear ribs on all sides until deeply browned.
Remove ribs and set aside.
Add onions, carrots, and celery to the pot.
Cook until lightly browned.
Add tomato paste; cook 2 minutes.
Add smashed garlic.
Add the entire bottle of red wine.
Simmer and reduce by half.
Add chicken stock, vegetable stock, bay leaves, thyme, and optional star anise.
Bring to a simmer.
Return ribs to pot. Liquid should come about two-thirds up the meat.
Cover and place in the oven.
Cook 2.75–3.5 hours or until ribs are spoon-tender.
Transfer ribs to a tray and set aside.
Strain braising liquid through a coarse strainer, then through a fine sieve.
Reduce over medium heat until glossy and lightly thickened (not syrupy).
Add ½–1 teaspoon sherry vinegar or red wine vinegar.
Adjust salt to taste.
Arrange ribs in a shallow tray.
Cover with parchment.
Place another tray on top with a small weight.
Chill overnight.
Cut into uniform rectangles for plating.
Place ribs in a shallow pan with a thin layer of sauce.
Cover with foil.
Reheat at 275°F for 25–30 minutes or warm gently on the stovetop.
Brush with additional sauce before plating.
Make-Ahead Schedule
Notes