Ingredients:

  • 4 pounds beef short ribs, bone-in
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 4 cups beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Pat the short ribs dry with paper towels, season generously with salt and pepper, and sear in olive oil until browned, about 3-4 minutes per side. Remove and set aside.
  3. In the same pot, add onions, carrots, and celery; sauté for about 5 minutes until softened. Stir in garlic and cook for another minute.
  4. Add red wine and scrape the bottom of the pot to release any browned bits. Simmer for 5 minutes.
  5. Stir in beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in liquid.
  6. Cover and place in the oven. Cook for approximately 3 hours, or until the meat is tender and falls off the bone.
  7. Remove from the oven, let rest for 15 minutes, then serve garnished with fresh parsley.