2 large garlic cloves, smashed and peeled
2 sprigs fresh thyme
2 strips orange zest
2 bay leaves
1/4 tsp allspice
1/4 tsp black peppercorns
4 whole cloves
1 750-ml bottle red zinfandel or other dry red wine
5 lb beef short ribs
1 large yellow onion, chopped
1 rib celery, chopped
1 carrot, chopped
2 T tomato paste
2 c beef broth
2 T red wine vinegar
First, make the marinade: combine the herbs and spices with the wine in a saucepan; bring to a boil, then reduce heat and simmer for 10 minutes. Set aside to cool. Grease a 9×13 inch pan, and fit the short ribs in snugly in a single layer. Pour the marinade over, then cover and refrigerate for 12 to 24 hours, turning the ribs once or twice.
Preheat the oven to 300 F. Remove the ribs from the marinade, reserving the marinade. Brown the ribs on all sides in hot oil in a dutch oven. Transfer the ribs to a plate. Add the onion, celery, and carrot to the pan drippings, and season with salt and pepper. Cook until browned; stir in the tomato paste and half the reserved marinade, turn up the heat, scraping up the browned bits, and bring to a boil. Boil gently until the liquid is reduced by half. Add the remaining marinade and reduce again by half. Add the broth and vinegar, boiling for another 3 minutes.
Return the ribs to the pot and cover, then transfer the pot of ribs to the oven. Braise, turning the ribs every 45 minutes or so, until the meat is fork tender, 2-1/2 to 3 hours. Remove the ribs to a pan covered with foil to keep warm.
Strain the braising liquid through a fine seive into a 4 cup measuring cup, discarding the fat that rises to the top. If the sauce seems thin, reduce it in a saucepan until it reaches the desired consistency. Season with salt and pepper, if necessary, and serve over the short ribs.
