Braised Short Ribs in Red Wine Sauce

Ingredients

Bone-in beef short ribs

4 lbs

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Onion, chopped

1 large

Carrots, chopped

2 medium

Celery, chopped

2 stalks

Garlic, minced

4 cloves

Tomato paste

2 tablespoons

Red wine

2 cups

Beef broth

2 cups

Bay leaf

1

Fresh rosemary

2 sprigs

Fresh thyme

2 sprigs

Instructions

1. Preheat the oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper on all sides.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides, approximately 8 minutes. Remove the short ribs from the pot and set aside.
4. In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the tomato paste and cook for an additional minute, allowing it to caramelize slightly.
6. Pour in the red wine and beef broth, bringing the mixture to a boil while scraping up any browned bits from the bottom of the pot.
7. Add the bay leaf, rosemary, thyme, and the browned short ribs back into the Dutch oven.
8. Cover the Dutch oven and transfer it to the preheated oven. Braise for 3-4 hours, or until the short ribs are fork-tender and falling off the bone.
9. Once done, remove the short ribs from the Dutch oven and set them aside on a plate.
10. Strain the cooking liquid through a fine-mesh strainer into a saucepan, discarding the solids.
11. Simmer the strained sauce over medium heat until it has thickened, about 10 minutes. Adjust seasoning if necessary.
12. Serve the short ribs warm, drizzled with the rich red wine sauce.