Beef Short Ribs with Roasted Vegetables

Tender beef short ribs slow-cooked with a flavorful blend of ingredients, served with roasted vegetables.

Ingredients - Serves 4

Preheat the oven to 325°F.
Season the short ribs with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs and brown on all sides. Remove from the pot and set aside.
In the same pot, add the onion and garlic and cook until softened.
Add the wine and broth, scraping the bottom of the pot to loosen any browned bits.
Return the short ribs to the pot, along with the carrots, potatoes, rosemary, and thyme.
Cover the pot and transfer to the oven. Cook for about 3 hours, until the meat is tender.
Serve the short ribs with the roasted vegetables.