Braised Short Ribs

Ingredients

• 4 lbs bone-in beef short ribs
• Salt and pepper to taste
• 2 tbsp vegetable oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1.5 cups red wine
• 3 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. 1Preheat the oven to 325°F.
2. 2Pat the short ribs dry and season generously with salt and pepper.
3. 3Heat the oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, about 8-10 minutes total; remove and set aside.
4. 4Add the onion, carrots, and celery to the pot and cook for 6-7 minutes until softened, then add the garlic and tomato paste and cook 1-2 minutes more.
5. 5Pour in the red wine, scraping up the browned bits, and simmer for 3-4 minutes to reduce slightly.
6. 6Add the beef broth, thyme, and bay leaves, then return the ribs to the pot, nestling them into the liquid so they are mostly submerged.
7. 7Cover and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender and pulling away from the bone.
8. 8Skim excess fat from the surface of the sauce, then serve the ribs with the braising liquid spooned over the top.

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