Red Wine Short Ribs over Charred Asparagus

From the garden

• 1½ lb asparagus, woody ends snapped off · medium-thick spears hold up best to the high heat
• 1 large onion, chopped
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 6 cloves garlic, 4 smashed for the pot, 2 minced for the gremolata
• 6 sprigs fresh thyme
• ½ cup flat-leaf parsley, finely chopped

From the pantry

• 4 lb bone-in beef short ribs, patted dry · English cut, 2 to 3 inches long, about 8 pieces
• 2 cups dry red wine
• 2 cups beef stock
• 2 tbsp tomato paste
• 2 bay leaves
• 4 tbsp olive oil
• 1 lemon, zest finely grated, then cut into wedges
• salt · to taste
• black pepper

1. Heat the oven to 325°F. Season the short ribs generously with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high and brown the ribs on all sides, in two batches, about 10 minutes per batch, until a dark crust forms. Set aside and pour off all but 2 tablespoons of fat.
2. Add the onion, carrot, and celery and cook over medium 6–8 minutes until softened and browning at the edges. Stir in the smashed garlic and tomato paste and cook 2 minutes until the paste darkens to brick red.
3. Pour in the wine, scrape up the browned bits, and boil 5 minutes to reduce by about half. Add the stock, thyme, and bay leaves, return the ribs bone-side down with any juices, and bring to a simmer. The liquid should come two-thirds of the way up the meat.
4. Cover and braise in the oven 2½–3 hours, until the meat is pulling from the bone and a fork slides in with no resistance (around 200°F internally, well past any safe minimum). Lift the ribs out, strain the liquid, and skim the fat; there will be a lot. Boil the strained sauce 8–10 minutes until it coats a spoon, then season and return the ribs to keep warm. This can all be done a day ahead.
5. Raise the oven to 450°F (or heat the broiler). Toss the asparagus on a sheet pan with the remaining 2 tablespoons of oil, salt, and pepper, spread in a single layer, and roast 8–12 minutes, shaking once, until blistered and charred in spots but still bright and snappy in the middle. Meanwhile stir together the parsley, lemon zest, and minced garlic for the gremolata.
6. Pile the asparagus on a platter or across four plates, set the short ribs on top, and spoon over the sauce. Scatter the gremolata generously and serve with lemon wedges. Crusty bread or mashed potatoes belong alongside if the table wants them.