Ingredients:

  • 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine, preferably a dry variety like Cabernet Sauvignon
  • 4 cups beef broth, low-sodium
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • Fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Preheat your oven to 325°F (160°C).
  2. Generously season the short ribs with salt and pepper.
  3. Heat vegetable oil in a Dutch oven over medium-high heat. Add ribs, searing on all sides until browned (about 3-4 minutes per side). Remove and set aside.
  4. Add onion, carrots, and celery to the pot, cooking until softened (about 5-7 minutes). Stir in garlic and cook for another minute.
  5. Pour in the red wine, scraping up browned bits from the bottom. Bring to a simmer and cook for 5 minutes.
  6. Stir in beef broth, tomato paste, rosemary, thyme, and bay leaves. Return ribs to the pot, ensuring they're submerged.
  7. Bring the mixture to a gentle simmer. Cover and transfer to the oven. Cook for 2.5 to 3 hours until the meat is tender and easily pulls away from the bone.
  8. Remove the pot from the oven; let the ribs rest for 10 minutes. Skim off excess fat from the top of the braising liquid, if necessary. Serve with sauce spooned over the ribs, garnished with parsley.