Savory Braised Beef Short Ribs

Ingredients

• Beef short ribs (4 pounds)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Carrots (2, chopped)
• Celery (2 stalks, chopped)
• Garlic (4 cloves, minced)
• Tomato paste (2 tablespoons)
• Red wine (1 cup)
• Beef broth (2 cups)
• Bay leaf (1)
• Fresh thyme (2 sprigs)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Generously season the beef short ribs with salt and freshly ground black pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are deeply browned, about 5 minutes per side. Remove the ribs from the pot and set aside on a plate.
4. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables until they are softened and fragrant, around 5 minutes.
5. Stir in the tomato paste and continue to cook for an additional 2 minutes, allowing it to caramelize slightly for enhanced flavor.
6. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. This will infuse your sauce with incredible depth of flavor.
7. Add the beef broth, bay leaf, and fresh thyme. Bring the mixture to a gentle simmer.
8. Return the seared beef short ribs to the pot, ensuring they are submerged in the flavorful liquid. Cover the pot with a lid and transfer it to the preheated oven.
9. Braise the short ribs in the oven for 2.5 to 3 hours, or until the meat is fork-tender and falls easily off the bone.
10. Once cooked, carefully remove the pot from the oven and let the short ribs rest for a few minutes before serving. This allows the juices to redistribute within the meat.
11. Serve the braised beef short ribs with the rich sauce spooned over the top, alongside creamy mashed potatoes or crusty bread to soak up the delicious sauce.