Sunset over the Seine, Paris

Marinade for Short Ribs

1 T. salt
1 T. pepper
1 T. chopped fresh Italian parsley
1 T. chopped fresh thyme
1 ½ c. red wine
½ c. olive oil
1 T. sherry vinegar

Mix marinade ingredients together.  Marinate ribs in sealed plastic bag for at least 12 hours in refrigerator.

Short Ribs

1 T. vegetable oil or olive oil
6 pounds bone-in beef short ribs, at least 1 1/2 inches thick and 4-5 inches in length preferred
2 medium onions, cut into 1/2 inch dice
2 medium carrots, cut into 1/2 inch dice
6 shallots, quartered
1 medium garlic head, cloves separated and smashed with skin remaining
3 T. flour
3 ½ c. full-bodied red wine such as Pinot Noir, Cabernet Sauvignon, or Burgundy
1/2 c. tawny port
3 ½ c. chicken stock
10 sprigs fresh flat-leaf parsley
8 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves
1 T. tomato paste
1/4 cup chopped fresh flat-leaf parsley for garnish, optional

Adjust an oven rack to accommodate a Dutch oven and heat the oven to 300 degrees.
Remove ribs from the marinade and discard marinade.  Heat the 1 T. oil in a large heavy-duty skillet over medium-high heat. When the oil just starts to smoke, brown half of the meat until deeply colored on all sides, using tongs to lean the ribs against each other for balance. Transfer the ribs to a Dutch oven. Repeat the process with the second half of the meat.
Pour off all but 2 T. of the fat from the skillet and lower the heat to medium. Add the onions, carrots, and shallots. Sauté until soft and the onions and shallot become translucent, 6 to 7 minutes. Add the garlic and cook an additional minute. Stir in the flour until well combined, about 1 minute more. Add the wine to the pan and bring to a simmer, scraping up any browned bits remaining at the bottom of the pan.
Add the contents of the skillet to the Dutch oven, along with the port, chicken stock, parsley, thyme, rosemary, bay leaves, and tomato paste. Set the Dutch oven over medium-high heat and bring to a boil. Cover and set the pot in the oven. Cook until the meat is fork-tender, 2 1/2 to 3 hours.
Remove the Dutch oven from the oven. Using tongs, transfer the ribs to a large plate, removing excess vegetables and herbs that may cling to the meat. Discard any loose bones that may have fallen away from the meat. Strain the braising liquid through a large sieve into a bowl, pressing out the liquid from the solids. Cover the ribs and liquid separately with plastic wrap and refrigerate overnight.
Debone chilled ribs, removing gristle and large sections of fat.  Cut large meat sections in half.
Spoon off and discard the solidified fat from the braising liquid. Add the liquid to the clean Dutch oven and bring to a boil over medium-high heat. Briskly simmer until the sauce is reduced by half in volume (consistency of heavy cream), about 20 minutes. Add the meat to the pot. Reduce the heat to medium-low, cover, and cook until the meat is heated through, about 10 minutes. Serve immediately, with or without chopped fresh parsley.

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