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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Short Ribs
Season the short ribs with salt and black pepper on all sides.
- 2
Sear the Ribs
In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- 3
Sauté the Vegetables
In the same pot, add the chopped onion, diced carrots, and diced celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute.
- 4
Deglaze the Pot
Pour in the Barolo wine and scrape up any browned bits from the bottom of the pot. Allow to simmer for about 5 minutes.
- 5
Add Broth and Herbs
Add the beef broth, thyme, and bay leaves to the pot. Stir to combine.
- 6
Braise the Ribs
Return the seared short ribs to the pot. Bring to a simmer, then cover and reduce heat to low. Braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
- 7
Serve
Remove the ribs from the pot and let rest for a few minutes. Serve hot with the braising liquid spooned over the top.
