Instructions

1. Sprinkle all sides of the beef with kosher salt and let sit at room temperature for 1 hour.
2. Preheat oven to 325.
3. In a cast iron dutch oven or heavy pot, heat the oil over high heat. Add the ribs to the skillet a few pieces at a time and sear until golden brown on each side. Do not overcrowd the pan. Transfer short ribs to an empty dish and continue searing remaining pieces of beef.
4. Reduce heat to medium and add the onion, carrots, and celery. Cook for 7-8 minutes, until soft. Pour in the wine and cook until most of the liquid has evaporated and mixture becomes syrupy, about 15 minutes. Add the ribs back to the pot, along with the stock and herbs. (If doubling the recipe, combine everything in a heavy roasting pan.) Cover and roast for 4-5 hours, until bones easily slide off of the meat.
5. Allow short ribs cool to room temperature and then refrigerate overnight.
6. About an hour before serving, preheat the oven to 325. Remove and discard the solid layer of fat from the top of the ribs. Bake ribs covered for 20 minutes and then bake uncovered for another 20 minutes, until heated through. Cut the meat into serving pieces and serve with parmesan potatoes and greens or brown rice.