Hearty Herb-Infused Braised Beef Short Ribs

1. Season Beef Short Ribs

Season the beef short ribs generously with salt and fresh-ground black pepper. For the best flavor, do this preferably a day in advance and let the ribs sit in the fridge to absorb the seasoning.

2. Preheat Oven and Roast Ribs

Preheat your oven to 450°F. Place the seasoned short ribs in a roasting pan and roast them for 25 to 30 minutes until browned.

3. Cook Aromatics

While the ribs are roasting, heat a tablespoon of olive oil in a large skillet over medium heat. Add the onions, carrots, celery, garlic, thyme, parsley, and bay leaf. Cook for about 10 minutes until they start to soften and release their flavors.

4. Add Tomatoes

Add the quartered tomatoes to the skillet and cook for an additional 5 minutes until the tomatoes begin to break down.

5. Simmer with Wine and Broth

Pour the red wine and chicken or beef broth into the skillet. Bring the mixture to a simmer.

6. Combine and Braise

Once the short ribs are nicely browned, remove them from the oven. Lower the oven temperature to 325°F. Combine the contents of the skillet with the short ribs in the roasting pan. Cover the pan with a lid or foil, leaving a small vent to allow steam to escape. Braise for 1 to 1.5 hours until the meat easily falls off the bone.

7. Strain and Skim Braising Liquid

After braising, lift the short ribs out of the liquid and set them aside. Strain the braising liquid into a bowl, pressing the vegetables with a spoon to extract as much juice as possible. Skim off any fat that rises to the top of the liquid to clarify it.

8. Reheat and Serve

Return the short ribs to the roasting pan and pour the strained braising liquid over them. Reheat until they are warmed through, then serve. Enjoy the hearty, herb-infused flavors of these tender braised beef short ribs.