Red Wine Braised Short Ribs

• MAKE-AHEAD

Ingredients

1. 1/4 cup pure olive oil
2. 6 pounds meaty beef short ribs on the bone
3. Salt and freshly ground pepper
4. 2 celery ribs, coarsely chopped
5. 1 carrot, coarsely chopped
6. 1 large onion,coarsely chopped
7. 1/2 cup tomato paste
8. 5 thyme sprigs
9. 3 anchovy fillets, chopped
10. 1 bay leaf
11. 1 head of garlic, halved crosswise
12. 1 quart chicken stock or canned low-sodium broth
13. 2 cups dry red wine
14. 1/3 cup white vinegar

1. Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
2. Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
3. Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.