Braised Short Ribs Italian Style

Ingredients

• 3 lb bone-in beef short ribs
• 2 tbsp olive oil
• 1 medium yellow onion
• 2 medium carrots
• 2 celery stalks
• 4 clove garlic
• 1½ cup dry red wine
• 28 oz crushed tomatoes
• 2 cup beef broth
• 2 sprig fresh rosemary
• 4 sprig fresh thyme
• 1 bay leaf
• 1 tsp salt
• ½ tsp black pepper
• ¼ cup fresh parsley (optional)

Steps

1. Preheat oven to 325°F (160°C). 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. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
4. Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes until slightly reduced.
5. Stir in crushed tomatoes, beef broth, rosemary, thyme, and bay leaf. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid.
6. Bring the liquid to a gentle simmer, then cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.
7. Carefully remove the short ribs from the pot and set aside. Skim any excess fat from the sauce. Remove rosemary sprigs, thyme sprigs, and bay leaf.
8. Serve the short ribs with the rich sauce, garnished with fresh parsley if desired. Great with polenta, mashed potatoes, or pasta.