Rosemary and Red Wine Braised Short Ribs

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Fresh rosemary (4 sprigs)
• Garlic (4 cloves, minced)
• Celery (2 stalks, chopped)
• Carrots (2, chopped)
• Onion (1 large, chopped)
• Beef broth (2 cups)
• Red wine (2 cups (preferably full-bodied))
• Short ribs (3-4 pounds)

Instructions

1. Preheat the oven to 325°F (160°C).
2. Generously season the short ribs with salt and 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 for about 5 minutes on each side until they are nicely browned. Remove the short ribs from the pot and set them aside.
4. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
5. Pour in the red wine and beef broth, scraping any browned bits from the bottom of the pot. Add the rosemary sprigs and bring the mixture to a gentle simmer.
6. Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
7. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls apart.
8. Once done, remove the pot from the oven and allow the short ribs to rest for a few minutes before serving.
9. Serve the braised short ribs with the cooking liquid and vegetables, garnishing with fresh rosemary sprigs for an elegant touch.