Herb-Braised Beef Short Ribs

Ingredients:

- 4 lbs beef short ribs

- Salt and black pepper, to taste

- 2 tablespoons olive oil

- 1 large onion, chopped

- 2 carrots, chopped

- 2 celery stalks, chopped

- 4 cloves garlic, minced

- 2 tablespoons tomato paste

- 2 cups beef broth low-sodium preferred

- 1 cup grape juice or unsweetened apple juice for richness and slight sweetness

- 2 sprigs fresh thyme

- 2 sprigs fresh rosemary

- 2 bay leaves

- 1 tablespoon Worcestershire sauce

- 1 tablespoon balsamic vinegar

- Fresh parsley, chopped for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 325F 165C.

2. Season and Sear the Ribs: Generously season the beef short ribs with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs from the pot and set them aside.

3. Sauté the Vegetables: In the same pot, add the chopped onion, carrots, and celery. Sauté, stirring occasionally, until the vegetables soften, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for an additional 2 minutes.

4. Add Broth and Juice: Pour in the beef broth and grape juice or apple juice to deglaze the pot, scraping up any browned bits from the bottom. Bring to a simmer and let it cook for 3-5 minutes to allow flavors to meld.

5. Add Herbs and Flavorings: Stir in the fresh thyme, rosemary, bay leaves, Worcestershire sauce, and balsamic vinegar. Mix everything together, then return the seared short ribs to the pot, ensuring theyre mostly submerged in the liquid.

6. Braise the Ribs: Cover the pot with a lid and transfer it to the preheated oven. Braise the ribs for 2 1/2 to 3 hours, or until the meat is tender and falls off the bone.

7. Serve and Garnish: Remove the pot from the oven and allow the short ribs to rest for a few minutes. Skim off any excess fat from the surface of the sauce. Serve the short ribs with the rich sauce, garnished with chopped fresh parsley.

Enjoy

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