- 4 (8-ounce) pieces bone-in beef short ribs
- 1 tablespoon vegetable oil
- 4 medium carrots, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 (14-ounce) can whole San Marzano tomatoes in juice, pureed in a blender with juice
- 1 1/2 cups dry red wine
- 4 cups beef stock
- 1 package Demi-Glace Gold
- 2 sprigs fresh thyme
- 1 Turkish or 1/2 California Bay Leaf
- 1 tablespoon Banyuls vinegar or red-wine vinegar
- 1 tablespoon balsamic vinegar
Place oven rack in lower third of oven and preheat to 250 degrees.
Pat beef dry and season with salt and pepper.
Heat oil in a wide (12-inches in diameter) 3-5 quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and set aside.
Add chopped carrots, onion and garlic to oil in pot (you may have to remove some of the oil if there is too much) and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes.
Stir in 1 cup pureed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and demi-glace and boil, stirring occasionally, until sauce is thickened, about 8 minutes.
Add beef stock, thyme, bay leaf, vinegars and adjust seasonings. Bring to a simmer and add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Remove beef from sauce. Strain sauce through a fine mesh sieve. Refrigerate beef and sauce, separately, overnight.
The next day, remove any fat that has accumulated on top of the sauce.
Reheat on stovetop before serving.
Serve over mashed potatoes or buttered noodles.