Red Wine–Braised Beef Short Ribs | Benny Crocker | Umami

Ingredients

• 5 pounds (2.3kg) beef short ribs (see note)
• Kosher salt and freshly ground black pepper
• 1 tablespoon (15ml) vegetable or other neutral oil
• 2 celery ribs (about 3 1/2 ounces; 100g each), cut into 1/2-inch dice
• 2 large carrots (about 8 ounces; 225g each), cut into 1/2-inch dice
• 1 large (14-ounce; 400g) yellow onion, cut into 1/2-inch dice
• 5 medium cloves garlic, smashed
• 2 tablespoons (30ml) tomato paste
• 1 (750ml) bottle dry red wine
• 1 quart (940ml) good-quality brown beef stock, brown chicken stock, white chicken stock, or store-bought chicken stock (see note)
• 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g), only if using store-bought stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 (750ml) bottle ruby port wine
• Slurry made from 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional)