Short Ribs Recipe

Cooking Instructions

1. 1

   Prepare the Ribs

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

2. 2

   Sear 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.

3. 3

   Sauté the Vegetables

   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.

4. 4

   Deglaze the Pot

   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.

5. 5

   Add Remaining Ingredients

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

6. 6

   Braise the Ribs

   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.

7. 7

   Serve

   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.