Directions

1. Begin by removing the silver skin from the ribs and patting them dry.
2. Season the ribs generously with kosher salt and black pepper on all sides.
3. Place the seasoned ribs on a wire rack over a baking sheet and refrigerate for 2 hours or overnight to dry brine.
4. Remove the ribs from the refrigerator and let them sit at room temperature for 30 minutes before cooking.
5. Preheat your oven to 325°F and heat the oil in a Dutch oven.
6. Cook the chopped onion until lightly browned, then add the tomato paste and flour.
7. Pour in the red wine and boil until the mixture thickens.
8. Add the chicken broth, minced garlic, fresh thyme sprigs, rosemary sprigs, and bay leaves to the Dutch oven.
9. Place the short ribs bone-side up in the liquid and simmer briefly.
10. Transfer the Dutch oven to the oven and bake for 1 1/2 hours.
11. Flip the ribs and bake for 1-1 1/2 hours until they become tender.
12. Place the cooked ribs on a platter and cover them with foil.
13. Use a fat separator to strain the braising liquid, removing any solids. Allow the fatty liquid to settle for 5 minutes before carefully removing the fat layer.
14. Pour the defatted braising liquid back into the Dutch oven and heat over high heat until it boils.
15. Reduce the liquid over low heat until you have about one cup of thick sauce.
16. Slowly whisk in the chilled butter for a smooth and velvety sauce. Season the sauce to taste.