Ingredients:

  • 3 lbs (1.36 kg) bone-in beef short ribs, about 2-3 inches thick
  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 (750 ml) bottle dry red wine (like Cabernet Sauvignon or Merlot)
  • 4 cups (946 ml) beef broth, low sodium
  • 2 tablespoons tomato paste
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon all-purpose flour (for thickening, optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper.
  2. Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, working in batches to avoid overcrowding the pot. Remove ribs and set aside.
  3. Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Deglaze the pot with red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes to reduce the wine slightly.
  5. Add beef broth, rosemary, thyme, and bay leaf to the pot. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring to a simmer, then cover and transfer to a preheated 325°F (163°C) oven.
  6. Braise for 3-3.5 hours, or until the short ribs are fork-tender. Check occasionally and add more beef broth if needed to keep the ribs submerged.
  7. Remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids. Simmer the strained liquid over medium heat until reduced by about half and thickened slightly. If desired, whisk together flour and a little cold water to make a slurry, then whisk into the sauce to thicken further.
  8. Return the short ribs to the sauce and heat through. Serve hot.