Makes 6-8 servings


3 pounds (1.35 kg) bone-in beef short ribs, cut crosswise into 2-inch (5.08 cm) pieces*
3 pounds (1.35 kg) of bone-in beef long ribs, individually cut
Kosher salt and freshly ground black pepper
3 tablespoons (45 ml) olive oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons (45 ml) all-purpose flour
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 bay leaves
5 cloves of garlic, halved and smashed
4 cups (950 ml) low-salt beef stock
10 sprigs of Italian parsley, chopped


Preheat oven to 350°F/176.6°C.

Season ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in batches, brown ribs on all sides, about 8 minutes per batch. Transfer ribs to a plate. Pour off all but 3 tablespoons (45 ml) of drippings from pot.

Add onions, carrots, and celery to pot and cook over medium heat, stirring often, until onions are browned, about 5 minutes. Add flour and cook, stirring constantly, until well coated and browned, 2-3 minutes. Stir in wine, then add the ribs with any accumulated juices. Bring to a boil, lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in beef stock. Bring to a boil, cover, and transfer to oven. Cook until ribs are tender and meat is starting to fall off the bone, about 2–2½ hours.

Transfer ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

Place a generous dollop of mashed potatoes in the centre of a plate. Put a long bone onto top of the mash and place the short rib beside it. Pour the sauce over top of the ribs.

Garnish with fresh parsley.

*For a meatier version, leave out long ribs and use 6 lbs. (2.7 kg) of short ribs.