Braised Short Ribs with 40 Cloves of Garlic

• servings: 4 servings
• active time: 30 minutes
• total time: 4 hours 15 minutes

Ingredients

1 tbsp. extra-virgin olive oil

8 pieces bone-in short ribs (4 to 5 lb. total)

Kosher salt

Freshly ground black pepper

3 heads garlic, halved crosswise, one clove reserved

1 yellow onion, halved and thinly sliced

4 carrots, cut into 2" pieces

4 stalks celery, cut into 2" pieces, plus leaves for garnish

1/4 c. tomato paste

2 dried bay leaves

1 28-oz. can whole peeled tomatoes

2 c. beef broth

1 c. red wine

1 tbsp. lemon juice

1 tsp. lemon zest

Directions

Preheat oven to 300°F. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high. Season short ribs all over with salt and pepper. Add short ribs to pot, in batches if necessary, and cook until deeply browned on all sides, about 2 minutes per side. Transfer short ribs to a plate.

Pour off all but 2 tablespoons of fat from the pot. Add garlic, cut-sides down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots, and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until beginning to darken on the edges of the pot, about 2 minutes.

Add tomatoes and their juices, breaking up the tomatoes with your hands as you add them, and stir to combine. Add the broth and wine and bring to a boil. Nestle short ribs among the vegetables. Cover, and transfer pot to the oven. Bake, stirring and flipping short ribs as necessary halfway through, until meat is very tender, 3 to 3½ hours. Short ribs can be made up to 3 days ahead. Reheat over medium heat.

Just before serving, chop remaining garlic clove and celery leaves together and place in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine. Serve short ribs and vegetables topped with celery mixture.