Braised Short Rib Recipe

Preparation

1. 1

   Searing the Ribs

   Preheat your oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

2. 2

   Sautéing the Vegetables

   In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.

3. 3

   Deglazing

   Pour in the red wine and scrape the bottom of the pot to deglaze. Let it simmer for about 2-3 minutes.

4. 4

   Braising

   Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they're submerged. Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

5. 5

   Final Touches

   Once done, remove the pot from the oven. Take out the short ribs and let them rest for a few minutes before serving. Skim off any excess fat from the surface of the sauce before serving.