3 to 4 pounds bone-in beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper, to taste
2 tablespoons vegetable oil
For the Braising Liquid:
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
For Garnish:
Fresh parsley, chopped (optional)
Prepare the Short Ribs:
Remove the short ribs from the refrigerator about 30 minutes before cooking to bring them to room temperature.
Pat the ribs dry with paper towels to ensure a good sear.
Season all sides generously with kosher salt and freshly ground black pepper.
Sear the Short Ribs:
Preheat your oven to 325°F (163°C).
In a large Dutch oven or oven-safe pot, heat 2 tablespoons of vegetable oil over medium-high heat.
Working in batches to avoid overcrowding, add the short ribs to the pot. Sear each side until deeply browned, about 3-4 minutes per side. This process develops rich flavor.
Once browned, transfer the ribs to a plate and set aside.
Sauté the Aromatics:
In the same pot, add the diced onion, carrots, and celery. Sauté over medium heat until the vegetables soften and begin to caramelize, approximately 5-7 minutes.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste, mixing well with the vegetables, and cook for another 2 minutes to deepen the flavor.
Deglaze the Pot:
Pour in the 2 cups of dry red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. These bits add depth to the sauce.
Allow the wine to simmer and reduce by half, which takes about 10 minutes. This concentrates the flavors.
Add the Broth and Herbs:
Return the seared short ribs to the pot, nestling them among the vegetables.
Pour in 2 cups of beef broth, ensuring the ribs are mostly submerged.
Add the sprigs of fresh thyme, rosemary, and the bay leaves to the pot.
Braise the Short Ribs:
Bring the liquid to a simmer.
Cover the pot with a lid and transfer it to the preheated oven.
Allow the short ribs to braise in the oven for 2.5 to 3 hours, or until the meat is fork-tender and pulling away from the bone.
Finish the Dish:
Carefully remove the pot from the oven
Transfer the short ribs to a serving platter and tent with foil to keep warm.
Optionally, strain the braising liquid to remove the vegetables and herbs, then return the liquid to the pot.
Skim excess fat from the surface of the sauce.
Over medium heat, simmer the sauce until it thickens to your desired consistency. Season with salt and pepper to taste.
Serve:
Spoon the reduced sauce over the short ribs.
Garnish with chopped fresh parsley if desired.
Serve hot alongside mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
