Beef Short Ribs

Instructions

1. Preheat your oven to 325°F. This low and slow cooking will make the ribs incredibly tender.
2. Season the beef short ribs generously with salt and pepper on all sides.
3. Heat vegetable oil in a large, heavy-duty Dutch oven over medium-high heat until shimmering.
4. Add the short ribs to the pot in batches, and brown on all sides, about 8 minutes per batch. Don’t overcrowd the pot. Remove them to a plate and set aside.
5. In the same pot, add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
6. Stir in the garlic and cook for another minute, until fragrant.
7. Add the tomato paste and stir it into the vegetables, cooking for another 2 minutes.
8. Pour in the beef broth and red wine, scraping the bottom of the pot to loosen any browned bits. This is important for flavor.
9. Return the short ribs to the pot, ensuring they are submerged. Add the thyme, rosemary, and bay leaf. Cover with a lid.
10. Transfer the pot to the preheated oven and braise for about 3 hours, or until the meat is fall-apart tender. Check occasionally and add more broth if necessary.
11. Remove the pot from the oven. Carefully remove the ribs and keep warm. Discard the herbs and skim off any excess fat from the sauce.
12. Optional: To thicken the sauce, put the pot on the stove over medium heat and let it simmer until reduced to your desired consistency.
13. Serve the short ribs with the sauce spooned over top. Great accompaniments include mashed potatoes or crusty bread.