Melt-In-Your-Mouth Short Ribs

Preheat the oven to 275°F (275°F).

Pat the short ribs dry, rub each piece with neutral oil, and season generously with salt; let them rest for 20 minutes to develop flavor.

Heat 1 tbsp neutral oil in a large Dutch oven over medium heat. Working in batches, sear each side of the ribs until deeply browned, about 3–4 minutes per side; transfer to a plate.

Add the diced onion, carrot, and celery to the same pot and sauté over medium heat for 15 minutes, stirring occasionally, until the vegetables are softened and lightly caramelized.

Stir in the minced garlic and cook for 2 minutes, then add tomato paste and beef bouillon paste; sauté for another 2 minutes to develop a rich base.

Deglaze the pot with the red wine, scraping up any browned bits, then add beef stock, thyme sprigs, gelatin, and bay leaves; bring the mixture to a gentle simmer.

Return the browned short ribs to the pot, arranging them snugly. Cover the Dutch oven with its lid slightly ajar and place it in the preheated oven. Braise for 3.5 to 5 hours, or until the meat is fork‑tender and falling off the bone.

Remove the ribs and set aside on a warm plate. Strain the braising liquid through a fine‑mesh sieve into a clean bowl, discarding the solids.

Cool the strained liquid to room temperature, then refrigerate for at least 4 hours or overnight. Once a solid fat layer forms, skim it off and discard.

Transfer the clarified liquid to a saucepan, bring to medium‑high heat, and reduce by about 75% (to roughly 1‑1.5 cup), which should take 20–30 minutes; this concentrates the flavor.

Return the short ribs to the reduced sauce, heat gently over low heat for 5 minutes, basting occasionally to coat the meat.

Taste the sauce and adjust seasoning with salt if needed; sprinkle chopped chives over the ribs just before serving.