3medium leekswhite and light green parts only, chopped
2celery ribsfinely chopped (save leaves for garnish)
1750-milliliter bottle white wine, not too dry
2cupschicken brothpreferably homemade
6fresh thyme sprigs
1small bunch fresh parsleystems separated (save leaves for garnish)
1fresh rosemary sprig
¼cupwhite wine vinegar
Flaky sea saltlike maldon, for garnish
1small bunch chivesroughly chopped
1small bunch fresh mintleaves roughly chopped
Do your prep:
Chop the garlic and celery, slice and chop the shallots, prepare the leeks, dice the carrots.
Pat the meat dry and season generously with coarse salt and freshly ground pepper. If you have time, do this in advance, and wrap and refrigerate until you're ready to cook, then take the meat out of the fridge and let come to room temperature.
Heat oven to 325 degrees.
Brown and braise the meat:
Heat a very large pot or Dutch oven over medium-high heat until hot. Add 2 tablespoons of the olive oil. When it simmers, add some of the meat, but only as many as fit comfortably in a single layer. Do not crowd. Brown the meat on all sides. Transfer the meat to a bowl once they have browned, and add more oil to the pot as needed. Keep doing this until all the meat is browned on all sides.
Add another 2 tablespoons of the oil to the pot if it looks dry. When it warms, add in the chopped shallots, garlic, leeks, celery and a large pinch of salt and pepper. Cook the vegetables until softened, about 7 minutes, stirring constantly and scraping up the browned bits on the bottom.
Add the wine, chicken broth, and vermouth. If there are still browned bits at the bottom of the pot, deglaze by scraping the bottom with a wooden spoon. Simmer until the liquid is reduced by half, 10 to 15 minutes.
Add the short ribs to the pot. Then add the the thyme, parsley, and rosemary. If you want to be fancy, use kitchen twine to tie them in a bouquet. Bring the liquid to a simmer on the stove, then cover and transfer the pot to the oven. Cook, turning the ribs every 45 minutes or so, until the meat is tender but not yet falling off the bone, about 2 hours. Add the carrots and let cook until tender, about 30 minutes longer. While the carrots are cooking, combine the sliced shallots, vinegar and honey in a bowl and let sit until ready to serve.
When done, use a slotted spoon to remove the short ribs and most of the carrots. Discard the herbs bouquet (if you want). Bring the liquid to a simmer and reduce it until it thickens slightly. If serving right away, spoon off some of the fat from the surface of the sauce. Or pour the sauce back over the meat and chill overnight in the pot, then spoon off the fat. Reheat if necessary.
When ready to serve, chop the chives and mint. Place short ribs on a platter and top with some of the sauce. Sprinkle with the flaky salt, chives, mint, parsley leaves and celery leaves, and scatter the shallots and vinegar mixture over the top.