Braised Short Ribs

Ingredients

• 3 lb bone-in beef short ribs
• 2 tbsp olive oil
• 1 large yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 garlic cloves
• 2 tbsp tomato paste
• 2 cup dry red wine
• 4 cup beef broth
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 2 bay leaves
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley (optional)

Steps

1. Preheat oven to 3250F (1600C). Pat short ribs dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, then remove and set aside.
3. Add chopped onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Stir in minced garlic and tomato paste, cooking for another 2 minutes.
4. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until the wine reduces by half, about 5-7 minutes.
5. Return the short ribs to the pot. Add beef broth, rosemary, thyme, and bay leaves. Bring to a simmer, then cover the pot and transfer to the preheated oven.
6. Braise for 2.5 to 3 hours, or until the short ribs are very tender and easily pull apart with a fork.
7. Remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the braising liquid. Remove herb sprigs and bay leaves. If desired, reduce the sauce over medium-high heat until slightly thickened.
8. Serve the braised short ribs with the sauce, garnished with fresh parsley if using.