Red Wine Braised Short Ribs

Ingredients

4 lbs bone-in beef short ribs
2 tbsp olive oil
Salt and black pepper, to taste
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine
2 cups beef broth
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 bay leaf

Directions

  1. Preheat oven to 325°F (163°C).
  2. Season short ribs generously with salt and black pepper.
  3. Heat olive oil in a Dutch oven over medium-high heat. Sear short ribs for about 3-4 minutes per side until browned. Remove and set aside.
  4. In the same pot, sauté onions, carrots, and celery for 5 minutes until softened.
  5. Add garlic and tomato paste, stirring for 1 minute.
  6. Pour in the red wine, scraping up browned bits from the bottom of the pan. Let it simmer for 5 minutes.
  7. Return the short ribs to the pot, then add beef broth, rosemary, thyme, and bay leaf. Bring to a simmer.
  8. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
  9. Remove ribs and strain the sauce if desired. Simmer sauce on the stovetop to thicken, then serve over ribs.

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