Prep the vegetables

• Cut the carrots into chunks.
• Dice the onion and chop the celery stalks.
• Halve the garlic cloves.

Season the short ribs

• Trim the excess fat from the short ribs.
• Mix the smoked salt, pepper and black truffle garlic seasoning, then coat the ribs on every side.

Sear the meat

• Heat the oil in a Dutch oven over medium-high heat.
• Sear the short ribs on each side, then set them aside.

Cook the vegetables

• Add the carrots, onion, celery and tomato paste to the pot.
• Cook until the onions are soft.

Deglaze with wine

• Pour in the red wine and scrape the bottom of the pot.
• Let it reduce down.

Add the ribs and aromatics

• Return the short ribs to the pot.
• Add the garlic, the tied thyme and rosemary and the bay leaves.
• Pour in the beef stock, enough to cover the ribs.

Braise in the oven

• Cover the pot and bake at 175 °C.
• Cook until the meat is literally falling apart.

Strain the braising liquid

• Carefully remove the meat from the pot.
• Strain all the juices into a saucepan.

Reduce the sauce

• Simmer the sauce on the stove until reduced by about 80%.
• It should tighten up and coat the back of a spoon.

Finish the sauce with butter

• Whisk in the cold butter so the sauce turns shiny and thicker.

Coat the ribs and serve

• Return the short ribs to the sauce and spoon it all over them.
• Serve hot.