Start by prepping your short ribs. Pat them dry, then season generously with sea salt and freshly cracked black pepper. In a heavy pot, heat a splash of oil over medium-high heat. Sear the short ribs on all sides until they’re beautifully browned. This caramelization is crucial; it builds flavor. Once done, remove the ribs and set them aside. You should have some gorgeous bits stuck to the bottom of your pot. Don’t worry; we’ll get those into the sauce shortly.

In the same pot, add the butter. Toss in the sliced shallots and onions. Sauté until they become translucent. Follow that with the smashed garlic, carrots, and mushrooms. Stir for a few minutes until everything is softening and you can smell the heavenly aroma wafting through your kitchen.

Now comes the fun part. Pour in that bottle of red wine, scraping up all those flavorful bits clinging to the bottom. Add the brandy and let it simmer. Allow it to reduce by about half. This step extracts flavor and adds to the richness of the sauce.

Once the wine has reduced, stir in the tomato paste, thyme, and sage. Return the short ribs to the pot and nestle them among the veggies. Now add the beef stock, balsamic vinegar, bay leaves, and a sprinkle of sea salt and freshly cracked black pepper. Stir everything together.

Bring the mixture to a gentle simmer. Cover the pot and let it cook low and slow for about three hours. You want the meat to become incredibly tender. If you’re feeling adventurous, you can transfer it to the oven at 325°F for the same amount of time.

After three hours, remove the pot and check the meat; it should be fork-tender. Discard the bay leaves. If the sauce seems too thin, you can simmer it uncovered for a few more minutes to thicken it up.

Serve the short rib bourguignon over buttery mashed potatoes or alongside a slice of crusty bread. Either way, be prepared for compliments.