Red Wine Braised Short Ribs

Ingredients

• Short ribs (4 pounds, bone-in)
• Olive oil (2 tablespoons)
• Onion (1 large, diced)
• Carrots (2 medium, diced)
• Garlic (4 cloves, minced)
• Red wine (2 cups (preferably a dry red like cabernet sauvignon))
• Beef broth (2 cups)
• Tomato paste (2 tablespoons)
• Thyme (2 teaspoons, fresh or 1 teaspoon dried)
• Rosemary (2 teaspoons, fresh or 1 teaspoon dried)
• Salt (1 teaspoon, or to taste)
• Black pepper (1/2 teaspoon, or to taste)

Instructions

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper.
3. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned (about 10 minutes). Remove the ribs and set aside.
4. In the same pot, add the diced onion and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened.
5. Add the minced garlic and cook for an additional minute until fragrant.
6. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a boil and let it reduce by half (about 10 minutes).
7. Stir in the beef broth, tomato paste, thyme, and rosemary, mixing well.
8. Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring the mixture to a simmer.
9. Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the short ribs are fork-tender.
10. Once cooked, remove the short ribs from the pot and strain the sauce, discarding the solids. Serve the short ribs warm with the sauce drizzled over the top.