*slow Braised Beef Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat your oven to 300°F (150°C). Season the beef short ribs generously with salt and black pepper on all sides.

2. 2

   Sear the Ribs

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

3. 3

   Sauté the Vegetables

   In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes until softened. Add minced garlic and sauté for another 1-2 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow to simmer for about 5 minutes.

5. 5

   Add Broth and Herbs

   Return the short ribs to the pot, then add beef broth, bay leaves, and fresh thyme. Ensure the ribs are mostly submerged in the liquid.

6. 6

   Braise the Ribs

   Cover the pot and transfer it to the preheated oven. Braise for 3 hours or until the beef is tender and easily pulls apart with a fork.

7. 7

   Add Lomi Tomatoes

   Remove the pot from the oven, stir in the diced lomi tomatoes, and let them warm through for about 10 minutes.

8. 8

   Serve

   Remove bay leaves and thyme stems before serving the braised short ribs over mashed potatoes or polenta, garnished with the cooked vegetables and sauce.