Ingredients

• 1.5 kg (3 lb) beef short ribs
• 2 tbsp (30 ml) oil
• 2 onions, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 2 tbsp (30 ml) tomato paste
• 2 cups (500 ml) red wine
• 2 cups (500 ml) beef stock
• 2 sprigs rosemary, 2 sprigs thyme
• Salt and pepper

Steps

1. Season ribs; sear in oil until browned; remove.
2. Sauté onions, carrots, and garlic; add tomato paste; cook 1 minute.
3. Deglaze with wine; add stock and herbs. Return ribs; cover and braise at 325°F (160°C) for 3 hours until tender.

Pairings

• Wine: Malbec – bold fruit and body match richness; Bordeaux Blend – structure for slow-braised meat
• Beer: Imperial Stout – roasted, bold; Barleywine – sweet malt backbone balances richness