Braised Short Rib Recipe

Preparation

1. 1

   Searing the Short Ribs

   In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.

2. 2

   Sautéing Vegetables

   In the same Dutch oven, add the chopped onion, carrot, and celery. Cook for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

3. 3

   Deglazing

   Pour in the red wine and scrape the bottom of the pot to deglaze, bringing it to a simmer. Let it reduce for about 5 minutes.

4. 4

   Braising

   Return the short ribs to the pot and add the beef broth and bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it braise for about 3 hours, or until the meat is tender.

5. 5

   Serving

   Remove the short ribs from the pot and let them rest for a few minutes before serving. Serve with mashed potatoes.