Wine-Braised Short Ribs

Brown meat Pat ribs dry with paper towels, then generously season on all sides with salt and pepper. Heat a Dutch oven over medium-high heat for 2 minutes, then add enough oil to barely coat bottom of pan and heat until shimmering. Working in batches so as not to crowd pan, sear ribs until deep brown all over, turning with tongs, about 1 1/2 minutes per side. Transfer ribs to a plate and continue searing the rest, adding more oil as needed. Once all of the ribs have been removed, pour off all but about 2 tablespoons of oil from pot.

Cook aromatics Reduce heat to medium and add the onions, celery, carrots, and garlic. Stir occasionally, until beginning to turn golden, about 5 minutes.

Marinate meat Deglaze the pot with a cup of the wine, stirring to incorporate the browned bits from the bottom, then pour in the rest of the wine. Once it is simmering, remove the pot from the heat and return the ribs, submerging them partially in the liquid. Add bay leaves, peppercorns, and thyme. Let cool completely, then cover and marinate in the refrigerator for at least 8 hours (or up to overnight), turning the ribs once to ensure they marinate evenly.