Ingredients
4 lbs beef short ribs
2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine
2 cups beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
Directions
1. Preheat your oven to 350°F (175°C).
2. Generously season the short ribs with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat.
3. Sear the short ribs on all sides until they’re beautifully browned, about 3-4 minutes per side. Once they’re browned, take them out and set them aside.
4. In the same pot, toss in the chopped onion, carrots, and celery. Cook for about 5 minutes, until the veggies are softened and fragrant.
5. Add the minced garlic and let it cook for another minute, just until it smells amazing.
6. Pour in the red wine, and use a wooden spoon to scrape up any flavor-packed browned bits from the bottom of the pot.
7. Bring the mixture to a gentle simmer. Stir in the beef broth, tomato paste, thyme sprigs, and bay leaves.
8. Nestle the short ribs back into the pot, making sure they’re mostly covered with that rich liquid.
9. Cover and place the pot in your preheated oven. Let the ribs braise for 2½ to 3 hours, until they’re melt-in-your-mouth tender and nearly falling off the bone.
10. Once they’re done, take the pot out of the oven. Discard the thyme sprigs and bay leaves, then serve the short ribs with plenty of that savory sauce spooned over the top. Enjoy!