Rosemary and Red Wine Braised Short Ribs

Ingredients

• Olive oil - 2 tablespoons
• Salt and pepper - To taste
• Rosemary - 2 sprigs
• Garlic - 4 cloves, minced
• Celery - 2 stalks, chopped
• Carrots - 2 medium, chopped
• Onion - 1 large, chopped
• Beef broth - 2 cups
• Red wine - 2 cups
• Short ribs - 2 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 oven-safe pot or Dutch oven over medium-high heat.
4. Add the short ribs and sear on all sides until browned, about 5 minutes per side. Remove the short ribs from the pot and set aside.
5. In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
6. Pour in the red wine and beef broth, and add the rosemary sprigs. Bring to a simmer.
7. Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven.
8. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork.
9. Remove the pot from the oven and let the short ribs rest for a few minutes.
10. Serve the braised short ribs with the cooking liquid and vegetables, and garnish with fresh rosemary sprigs.