Beef Short Ribs

These tender and flavorful beef short ribs are slow-cooked in a rich and savory sauce.

Ingredients - Serves 4

Preheat the oven to 325°F.
Season the beef short ribs with salt and black pepper.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Add the short ribs and sear on all sides until browned, about 5 minutes per side. Remove the ribs from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Stir in the tomato paste and cook for an additional 2 minutes.
Pour in the red wine and scrape the bottom of the pot to release any browned bits.
Add the beef broth, fresh thyme, and bay leaf. Bring to a simmer.
Return the beef short ribs to the pot, cover with a lid, and transfer to the preheated oven.
Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and easily falls off the bone.
Remove the pot from the oven and let the short ribs rest for a few minutes before serving.
Serve the braised beef short ribs with the sauce and your choice of side dishes.