Short Rib Soup

Instructions

1. Prepare the short ribs
   Season the short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Working in batches, brown the short ribs on all sides, about 3-4 minutes per side. Transfer the browned ribs to a plate.
2. Sauté the aromatics
   In the same pot, reduce heat to medium and add the onions, carrots, and celery. Cook until vegetables begin to soften, about 5 minutes. Add the garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly.
3. Deglaze and build the soup base
   Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer and reduce by half, about 5 minutes. Return the short ribs to the pot and add the beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low.
4. Slow cook the soup
   Cover the pot and simmer gently for 2.5-3 hours, or until the short ribs are extremely tender and falling off the bone. Occasionally skim any fat that rises to the surface.
5. Finish and serve
   Remove the short ribs from the soup. When cool enough to handle, shred the meat, discarding bones and excess fat. Return the shredded meat to the soup. Remove bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.