2 tablespoons unsalted butter
2 tablespoons olive oil, plus more as needed
1 large white onion, chopped
3 celery hearts, chopped
3 medium carrots, chopped
3 tablespoons all-purpose flour
3 tablespoons tomato paste
2 tablespoons worcestershire
2 tablespoons packed brown sugar
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon chipotle powder
2 cups beef broth
1 1/2 cups dry red wine (such as merlot or cabernet sauvignon)
2 bay leaves
1 small bundle of fresh thyme, rosemary, and sage (about 2 sprigs each, aka poultry blend of herbs)
1 head of garlic, top cut off to expose cloves
Instructions
Season & rest the short ribs: On a large plate/platter, generously season the short ribs with salt and pepper on all sides. Set the short ribs aside to rest and to come up to room temperature for at least 30 minutes. Afterwards, preheat the oven to 325°F.
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