Savory Braised Short Ribs

Ingredients

• Short ribs (4 pounds, bone-in)
• Salt (1 teaspoon, plus more for seasoning)
• Black pepper (1 teaspoon, plus more for seasoning)
• 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 (3 cups)
• Bay leaf (1)
• Fresh thyme (2 sprigs)

Instructions

1. Preheat the oven to 325°F (165°C).
2. Season the short ribs generously with salt and 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 browned, about 5 minutes per side. Remove the ribs from the pot and set aside.
4. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5 minutes.
5. Stir in the tomato paste and cook for an additional 2 minutes to deepen the flavor.
6. Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot—a crucial step for building depth in the sauce.
7. Add the beef broth, fresh thyme, and bay leaf. Bring the mixture to a simmer.
8. Return the seared 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.
9. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
10. Once done, remove the pot from the oven and skim off any excess fat from the surface of the sauce. Discard the bay leaf and thyme sprigs.
11. Serve the braised short ribs hot, drizzled with the rich sauce, alongside creamy mashed potatoes or a crusty loaf of bread for a complete meal.