Using paper towels, pat the short ribs as dry as possible. Season liberally on all sides with salt
Heat the oil in a Dutch oven (or another deep, oven-safe pan) over medium-high heat. Sear the short
ribs on all sides, until well browned, reducing the heat if the oil begins smoking. Set aside.
Add the diced onions and carrots and saute until the onions are softened and starting to brown
Add the umami paste and garlic, and stir constantly until the paste starts to brown and the garlic
Add the red wine and scrape the bottom of the pan with a spatula to free up the flavorful fond that’s
Simmer until the wine reduces in volume by half, and then add the stock, bay leaf, thyme, tomatoes,
and allspice. Add the short ribs, cover and bring to a simmer.
Transfer the covered pan into the oven, and cook for 1 1/2 hours
Uncover, and continue to cook, probably another hour, until the meat is fork tender.
Using tongs and a spatula, transfer the meat to a bowl and cover with foil.
Strain the cooking liquid through a strainer into a bowl and let stand until the fat begins to
separate and rise to the top. Spoon off as much fat as possible, and return the remaining liquid
to the stove-top, boiling it until it has reduced in volume to a saucy consistency
Plate the short rib, spooning the pan sauce on top.
Add seared meat back to pot with hot broth mixture
Cover ribs and broth with foil or tight-fitting oven-safe lid, place in oven and cook until meat is tender,
almost falling apart but not quite, approximately 2 to 3 hours
Remove cooked short ribs from cooking liquid and set aside. Remove excess fat from cooking liquid
and puree carefully in blender (thicker sauce) or strain in colander (thinner sauce)
Pour finished cooking liquid over braised short ribs. Serve with your favorite recipe for Parmesan
polenta or roasted garlic mashed potatoes.