Ingredients

• 3 lb meaty bone-in beef short ribs
• 1 tsp fine salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 cups low-sodium beef stock, plus more if needed
• 1 cup dry red wine
• 3/4 cup pasteurized camel milk

Method

1. Heat oven to 325°F. Pat ribs dry and season. Heat oil in a Dutch oven over medium-high heat and brown ribs in batches, about 8 to 10 minutes total per batch. Transfer out.
2. Cook onion and carrots 7 minutes in the same pot. Add wine and scrape up unburned fond; simmer 3 minutes.
3. Add stock and ribs. Liquid should come about halfway to two-thirds up the meat; add a little stock if needed. Bring to a simmer and cover.
4. Braise in the oven 2 1/2 to 3 1/2 hours, checking liquid after 90 minutes, until a fork slips easily into the meat.
5. Lift ribs out. Skim fat from sauce; reduce uncovered before milk addition if thin.
6. Take off heat, slowly stir in milk, taste and spoon sauce over ribs.