Red Wine-Braised Short Ribs

5 to 6 pounds bone-in beef short ribs, cut crosswise into 3-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

2 medium onions, chopped

2 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750 ml bottle dry red wine (preferably a jammy Zin or Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 sprigs thyme

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

2 to 3 cups low-salt chicken stock

Note: Ingredients may have been altered from the original.

Directions at bonappetit.com

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