Braised in a clove and black current jus.

Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper.

Prepare the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

Sear the Ribs

In the same pot, add the chopped onion and carrots. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

Sauté the Vegetables

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 10 minutes.

Deglaze the Pot

Stir in the beef broth, black currant jelly, whole cloves, and fresh thyme. Return the short ribs to the pot.

Add Remaining Ingredients

Cover the pot with a lid and place it in the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.

Braise the Ribs

Once cooked, remove the short ribs from the pot and let them rest for a few minutes. Serve with the sauce spooned over the top.

short ribs

Recipe information

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