Braised Short Ribs

Ingredients

• Bay leaf - 1
• Rosemary - 1 sprig
• Thyme - 2 sprigs
• Beef broth - 2 cups
• Red wine - 2 cups
• Tomato paste - 2 tablespoons
• Garlic - 4 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2 medium, chopped
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Bone - in beef short ribs - 4 pounds

Instructions

1. Preheat the oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat.
4. Add the short ribs and brown on all sides, about 8 minutes total. Remove the short ribs and set aside.
5. Add the onion, carrots, celery, and garlic to the Dutch oven and cook until the vegetables are soft, about 5 minutes.
6. Add the tomato paste and cook for 1 minute.
7. Add the red wine and beef broth and bring to a boil.
8. Add the thyme, rosemary, bay leaf, and short ribs to the Dutch oven.
9. Cover the Dutch oven and transfer to the oven.
10. Braise for 3-4 hours, or until the short ribs are tender and falling off the bone.
11. Remove the short ribs from the Dutch oven and set aside.
12. Strain the sauce through a fine-mesh strainer into a saucepan.
13. Simmer the sauce over medium heat until it has thickened, about 10 minutes.
14. Serve the short ribs with the sauce.