Braised Short Ribs Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Season the beef short ribs with salt and black pepper on all sides. Let them sit for about 30 minutes to allow the seasoning to penetrate.

2. 2

   Sear the Ribs

   In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear on all sides until browned (about 3-4 minutes per side). Remove the ribs from the pot and set aside.

3. 3

   Sauté the Vegetables

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

4. 4

   Deglaze the Pot

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

5. 5

   Add Remaining Ingredients

   Stir in the beef broth, thyme, bay leaves, and tomato paste. Mix well.

6. 6

   Braise the Ribs

   Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a boil, then reduce the heat to low. Cover the pot and let it braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.

7. 7

   Serve

   Remove the ribs from the pot and let them rest for a few minutes. Discard the bay leaves, then serve the ribs with the vegetables and sauce from the pot.