Braised Short Ribs Recipe

Prepare the Ribs

Preheat your oven to 325°F (163°C). Season the short ribs generously with salt and black pepper.

Sear the Ribs

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

Sauté the Vegetables

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

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Broth and Herbs

Return the short ribs to the pot. Add the beef broth, fresh thyme, and bay leaves. Bring to a simmer.

Braise the Ribs

Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Serve

Remove the pot from the oven, discard bay leaves, and serve the ribs with the sauce and vegetables.