Ingredients
Scale
- 4 pounds bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C).
- Season and Sear the Ribs: Generously season the short ribs with salt and freshly ground black pepper on all sides. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once the oil is shimmering, add the short ribs in batches to avoid overcrowding. Sear them until they develop a deep brown crust on all sides, approximately 3-4 minutes per side. This step is crucial for building flavor. Transfer the seared ribs to a plate and set aside.
- Sauté the Aromatics: In the same pot, add the chopped onion, carrots, and celery. Cook over medium heat until the vegetables soften and begin to caramelize, about 5-7 minutes. Stir occasionally to prevent burning. Add the minced garlic and tomato paste, stirring continuously for an additional minute to incorporate the flavors.
- Deglaze with Red Wine: Pour in the dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits, known as fond, are packed with flavor and will enrich the sauce. Bring the mixture to a simmer and allow the wine to reduce by half, which should take about 10 minutes.
- Add Broth and Herbs: Return the seared short ribs to the pot, nestling them among the sautéed vegetables. Pour in the beef broth, ensuring that the liquid covers about two-thirds of the ribs. Add the fresh thyme, rosemary, and bay leaves to the pot. If necessary, add more broth to achieve the desired liquid level.
- Braise in the Oven: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Allow the ribs to braise for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone. The slow cooking process allows the flavors to meld and the meat to become exceptionally tender.
- Finish and Serve: Once the ribs are done, carefully remove them from the pot and set them aside on a serving platter. Skim any excess fat from the surface of the sauce using a spoon. For a smoother sauce, you may strain out the vegetables; however, leaving them in adds a rustic touch. Taste the sauce and adjust the seasoning with salt and pepper as needed. Pour the sauce over the short ribs and serve hot.