In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes each side. Remove ribs and set aside.

Sauté Vegetables

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

Braise the Ribs

Return the short ribs to the pot, add beef broth, red wine, bay leaves, and thyme. Bring to a simmer, cover, and transfer to the oven. Braise for 3 hours, or until the meat is tender.

Garlic Butter Seared Shrimp

Sear the Shrimp

In a skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.

Cook the Shrimp

Add shrimp, season with salt and black pepper, and cook until pink and opaque, about 2-3 minutes per side. Finish with lemon juice and chopped parsley.

Natural Jus

Prepare the Jus

In a saucepan, combine beef broth and red wine. Bring to a simmer.

Thicken the Jus

In a small bowl, mix cornstarch with water to create a slurry. Stir into the simmering broth and cook until thickened, about 2-3 minutes. Season with salt and black pepper.