Braised Short Ribs in Red Wine Sauce

Ingredients:

4 lbs bone-in beef short ribs

Kosher salt and freshly ground black pepper

2 tbsp olive oil

1 large onion, diced

2 medium carrots, diced

2 celery stalks, diced

4 garlic cloves, minced

2 tbsp tomato paste

2 cups dry red wine (e.g., Cabernet Sauvignon or Merlot)

2 cups beef broth

1 sprig fresh rosemary

2 sprigs fresh thyme

2 bay leaves

1 tbsp all-purpose flour (optional, for thickening)

1 tbsp water (optional, for thickening)

Instructions:

Preheat your oven to 325°F (165°C).

Season the short ribs generously with salt and pepper.

Heat olive oil in a large, oven-safe Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.

In the same pot, reduce heat to medium and sauté the onions, carrots, and celery until softened (about 5-7 minutes). Add the garlic and cook for 1 minute.

Stir in the tomato paste and cook for another minute.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine reduces by half (about 10 minutes).

Add the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.

Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

Remove the pot from the oven. Skim off excess fat from the surface of the sauce.

If desired, mix the flour and water into a smooth paste and stir it into the sauce to thicken. Simmer on the stovetop for a few minutes until thickened.

Discard the rosemary, thyme, and bay leaves. Serve the short ribs with the sauce over mashed potatoes, polenta, or your preferred side dish.