Make-Ahead Beef Short Ribs

Gather the ingredients. Preheat the oven to 300 F.

Quarter the shallots, and chop the celery and carrots into roughly 1-inch chunks.

Dry the ribs thoroughly with paper towels and generously season them with kosher salt.

Heat the oil in a large Dutch oven or heavy, ovenproof soup pot until it is very hot. Add the beef and brown well on all sides over high heat. It might get smoky, so ventilate well. You will need to work in batches, as the ribs will not brown if the pan is crowded. Remove the ribs and set aside.

Lower the heat and add the carrots, celery, shallots, and garlic and sauté in the resulting beef juices until slightly browned.

Remove just the carrots and set them aside.

Add the wine and use a wooden spoon or heatproof spatula to loosen all the flavorful bits from the bottom of the pan.

Add the tomatoes, bay leaves, a couple of thyme sprigs, and the browned beef.

Add the stock. If there is not enough liquid to cover the meat, add water until the ribs are almost submerged.

Season the liquid to taste with kosher salt and freshly ground black pepper. Bring to a boil, then cover with a tight-fitting lid and transfer the pot to the oven. Let the beef braise untouched for 3 hours.

Add the carrots and braise for another 30 minutes.

Remove the pot from the oven and let it cool for 30 minutes, then cover partway and transfer to the refrigerator overnight. Once the meat is fully chilled, you can cover it completely.

When you are ready to serve, scrape the fat from the top of the ribs. Gently reheat for 20 to 30 minutes over a low simmer.

Serve and enjoy.