4 hours 20 minutes
Here's What You'll Need
beef short ribs, canola oil, sweet onion, carrots, garlic, tomatoes, tomato paste, red wine, beef stock, soy sauce, thyme, bay leaves, rosemary
Preheat oven to 350 F. Heat a large dutch oven over high heat for 5 minutes. Meanwhile, season beef ribs on all sides with salt and pepper.
Sear on all sides until golden brown. Transfer to a plate, then reduce heat to medium-high. Add onion, carrots, and garlic, then cook until translucent.
Make Tomato Sauce
Add whole tomatoes and tomato paste, then stir until dissolved into sauce. Pour in red wine, beef or chicken stock, and soy sauce, then bring to a boil.
Add beef back to pot. Tie thyme and rosemary with twine, then place in the pot with the bay leaves. Cover and cook until tender and falling off the bone.
Shred and Serve
Use tongs to remove beef ribs. Cool and then using your hands or two forks, shred the beef. Discard vegetables and herbs. Return beef to the braising liquid.