Red Wine–Braised Beef Short Ribs

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FishingMom

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 ½ ounces; 100g each), cut into ½-inch dice

2 large carrots (about 8 ounces; 225g each), cut into ½-inch dice

1 large (14-ounce; 400 g) yellow onion, cut into ½-inch dice

5 medium cloves garlic, smashed

2 tablespoons (30ml) tomato paste

1 ( 750 ml) bottle dry red wine

1 quart ( 940 ml) 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 ½ teaspoons; 10 g), only if using store-bought stock

4 sprigs fresh thyme

2 bay leaves

1 ( 750 ml) bottle ruby port wine

Slurry made from ½ teaspoon cornstarch mixed with 1 teaspoon water (optional)

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