Ingredients

3 1/2 pounds bone-in beef short ribs, about 2 inches thick

Salt and freshly ground black pepper

1 tablespoon canola oil

1 yellow onion, roughly chopped

2 large carrots, peeled and roughly chopped

2 celery stalks, trimmed and roughly chopped

4 garlic cloves, grated

1 cup red wine

5 cups beef broth

4 cups crushed tomatoes

1/2 cup sugar

2 bay leaves

1/8 teaspoon saffron

Preparation

  1. Preheat oven to 350. Season the short ribs with salt and pepper. In a large ovenproof pot or Dutch oven set over medium-high heat, warm the canola oil. Cook the short ribs, working in batches, until brown on all sides, about 10 minutes. Transfer the short ribs to a plate and set aside.

  2. Reduce the heat to medium. Add the onion, carrots, celery and garlic and cook, stirring occasionally, until browned, about 5 minutes. Add the red wine to the pot and cook for 1 minute. Add the beef stock, tomatoes, sugar, bay leaves and saffron and bring the mixture to a boil.

  3. Season the mixture with salt and pepper. Return the short ribs to the pot, submerging them completely. Cover and cook in the oven until the short ribs are fork-tender, about 3 hours.

  4. Remove the pot from the oven and skim the oily top layer from the liquid. Remove and discard the bay leaves. Transfer the short ribs to a plate and cover with foil to keep warm. Cook the sauce over medium-high heat, stirring occasionally, until thickened and reduced by about a third.

  5. Remove the foil from the short ribs and divide among four to six plates. Pour the sauce over the top and serve immediately with desired accompaniments.