Step 1

Rub the short ribs with kosher salt. Be sure to massage the salt into each rib.

Step 2

Add the brown sugar, garlic powder, paprika, thyme, oregano, and black pepper to a small bowl and combine.

Step 3

Season the ribs with the spice mixture. Be sure to coat the ribs with the spices completely. Wrap the ribs tightly in plastic wrap and refrigerate for at least 1 hour, but the longer, the better.*

Step 4

Preheat the oven to 300ºF.

Step 5

Remove the ribs from the refrigerator and let them sit at room temperature for 10 minutes.

Step 6

Heat oil over medium/high heat in a large Dutch oven. When the oil is hot, Add the ribs to the pot. Sear the ribs for about 1 minute on each side or until each side is browned. Remove the ribs from the pot.

Step 7

Deglaze the pan with ¼ cup red wine. Scrape the brown bits from the bottom of the pan.

Step 8

Add the remaining wine to the pot and whisk the tomato paste and balsamic vinegar together until combined.

Step 9

Add the carrots, onion, and garlic to the pot. Cover with beef broth. Toss to coat.

Step 10

Transfer the ribs back into the pot. Nestle the ribs into the vegetables and liquid. Add the thyme and rosemary. Cover and bake for 3 hours, flipping the ribs halfway.

Step 11

After 3 hours, the ribs should be tender and fall off the bone.

Step 12

Remove from the oven and uncover. Remove the herb stems and bones from the pot.

Step 13

Serve the ribs over mashed potatoes or pappardelle pasta. Be sure to spoon the liquid or gravy from the pot over the meat when served.