Season the ribs liberally with herbs and salt and pepper. Place in a large
non-reactive bowl or deep container and cover with wine. Marinate for 12
hours in the refrigerator.

Preheat oven to 375˚ F.

Remove ribs from marinade, pour all the wine into a saucepot, and reduce
by half. Meanwhile, heat a layer of vegetable oil in a large cast iron pan
over medium-high heat. Sear ribs on all sides until well browned. Place
browned ribs into a braising or deep roasting pan. Brown onion, carrots, 
celery, and garlic in the same cast iron pan, adding more oil as needed. 
Scatter browned vegetables over the ribs. Add the reduced wine, the
stock, bay leaves, and mushrooms. Cover the pan with parchment paper
and foil and place in the oven for 5 hours. Transfer from the oven and
allow the ribs to rest for 1 hour before removing the bones. Skim any fat
from the sauce. Remove vegetables from the pan and set aside. While ribs
are resting, strain sauce into a saucepot and reduce for 1 hour. Pour hot
sauce over ribs and vegetables and serve.


  • 5 pounds (3-inch thick cut)
    bone-in beef short ribs
  • 1 bunch each fresh thyme, rosemary,
    and sage leaves, chopped
  • 2 tablespoons each kosher salt and
    freshly ground black pepper
  • 2 (750-ml) bottles red wine
  • Vegetable oil, for searing ribs
  • 1 yellow onion, medium dice
  • 2 carrots, peeled and medium dice
  • 2 ribs celery, medium dice
  • 3 cloves garlic
  • 4 quarts veal stock
  • 3 bay leaves
  • 1 -ounce dry porcini mushrooms