Red Wine Braised Short Ribs

Ingredients

• Thyme - 2 sprigs
• Rosemary - 2 sprigs
• Tomato paste - 2 tablespoons
• Beef broth - 2 cups
• Red wine - 2 cups
• Garlic - 4 cloves, minced
• Carrots - 2, chopped
• Onion - 1 large, chopped
• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Short ribs - 4 pounds

Instructions

1. Season the short ribs with salt and pepper.
2. Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and brown on all sides, about 10 minutes. Remove from the pot and set aside.
3. In the same pot, add the onion, carrots, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add the red wine, scraping the bottom of the pot to loosen any browned bits. Bring to a boil and cook until the wine is reduced by half, about 10 minutes.
5. Add the beef broth, tomato paste, rosemary, and thyme. Return the short ribs to the pot and bring to a simmer.
6. Cover the pot and transfer to a preheated 325°F oven. Cook for 2.5-3 hours, or until the short ribs are tender.
7. Remove the short ribs from the pot and strain the sauce. Serve the short ribs with the sauce.