Ingredients:

  • 3-4 lbs (1.3 - 1.8 kg) bone-in beef short ribs, about 2-3 inches (5-7.5 cm) thick
  • 2 tablespoons (30 ml) olive oil
  • 1 teaspoon (5 ml) kosher salt, plus more to taste
  • 1/2 teaspoon (2.5 ml) freshly ground black pepper, plus more to taste
  • 2 tablespoons (30 ml) all-purpose flour (optional, for thickening)
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon (15 ml) tomato paste
  • 1 bottle (750 ml) dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups (950 ml) beef broth
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 1 tablespoon (15 ml) balsamic vinegar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • Salt and pepper to taste
  • 1 tablespoon (15 g) unsalted butter (optional, for enriching the sauce)

Instructions:

  1. Pat the short ribs dry with paper towels. Season generously with salt and pepper. Dredge lightly in flour (if using).
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs in batches on all sides until deeply browned (about 3-4 minutes per side). Remove ribs and set aside.
  3. Add onion, carrots, and celery to the Dutch oven and cook until softened (about 5-7 minutes). Add garlic and tomato paste, and cook for another minute until fragrant.
  4. Pour in the red wine and scrape up any browned bits from the bottom of the pot (deglazing). Let the wine reduce slightly (about 5 minutes).
  5. Add beef broth, rosemary, thyme, bay leaves, balsamic vinegar, and Worcestershire sauce. Bring to a simmer.
  6. Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover tightly and transfer to a preheated oven at 325°F (160°C).
  7. Braise for 3-3.5 hours, or until the ribs are fork-tender. Check tenderness at 3 hours.
  8. Remove the ribs from the Dutch oven and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Simmer the sauce over medium heat until thickened to your desired consistency (about 15-20 minutes). Whisk in butter (if using) for extra richness.
  9. Return the short ribs to the sauce to warm through. Serve immediately, spooning sauce over the ribs.