Braised Beef Short Ribs

Ingredients

• 4-5 pounds beef shot ribs
• 1 teaspoon salt (or to taste)
• 1 teaspoon pepper (freshly cracked, or to taste)
• 2 tablespoon olive oil
• 2 tablespoon butter (unsalted)
• 1 large white onion (diced)
• 2 medium carrots (chopped)
• 2 stalks celery (chopped fine)
• 4 cloves garlic (minced)
• 1/4 cup all-purpose flour (all-purpose)
• 2 tablespoon tomato paste
• 3 cups dry red wine (1 bottle. Cabernet Sauvignon, Pinot Noir, or Zinfendel will work.)
• 4 sprigs fresh thyme
• 2 bay leaves (fresh or dried)
• 1 sprig fresh rosemary
• 2 cups beef broth (low sodium)

Instructions

1. 1

   Preheat the oven to 350°F.

2. 2

   Season the short ribs generously with salt and pepper. Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat.

3. 3

   Sear the short ribs until browned on all sides, then set them aside.

4. 4

   Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery. Cook for 3-4 minutes until the onion has softened and become translucent. Add the garlic and flour, then stir well. Cook for 1 minute.

5. 5

   Add the tomato paste and mix until well incorporated. Pour the wine into the pot and stir, while scraping the bottom, until the mixture bubbles and thickens.

6. 6

   Add the thyme, bay leaves, rosemary, and beef broth to the pot. Bring the mixture to a boil and add the short ribs back to the pot. Cover the pot with its lid and transfer it to the oven. Bake for 2 - 2 ½ hours, or until the ribs are fall-apart-tender.

7. 7

   Optional: Return the pot to the stove over high heat Bring it to a boil, then reduce the heat to a simmer. Reduce for 20-25 minutes to thicken the sauce.