Red Wine & Garlic Braised Short Ribs

1. Preheat the Oven

Preheat your oven to 325°F (165°C).

2. Heat the Oil

In a large, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.

3. Season the Short Ribs

While the oil is heating, generously season the short ribs with salt and freshly ground black pepper.

4. Sear the Short Ribs

Once the oil is hot, work in batches to sear the short ribs until they are deeply browned on all sides, about 3-4 minutes per side. Transfer the short ribs to a plate and set them aside.

5. Cook the Vegetables

Reduce the heat to medium and add the chopped onion, carrots, and celery. Cook these vegetables, stirring occasionally, until they start to soften and caramelize, about 5-7 minutes. Add the garlic cloves and cook for another 2 minutes.

6. Add Tomato Paste

Stir in the tomato paste and cook it with the vegetables for about 2 minutes.

7. Deglaze with Wine

Pour in the entire bottle of red wine, scraping up any browned bits stuck to the bottom of the pot. Bring the wine to a boil and let it reduce by half, which should take around 10 minutes.

8. Add Broth and Herbs

Return the short ribs to the pot along with any accumulated juices. Add the beef broth, thyme, rosemary, and bay leaves. Ensure the ribs are mostly submerged in the liquid. Bring the mixture to a gentle simmer.

9. Braise the Short Ribs

Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise the short ribs for about 2.5 to 3 hours, or until the meat is incredibly tender and falls off the bone easily.

10. Remove and Serve

Remove the pot from the oven. Take out the short ribs and place them on a serving platter. Discard the herb sprigs and bay leaves from the sauce. Optionally, strain the sauce or use an immersion blender to puree the vegetables into the sauce. Taste and adjust the seasoning with salt and pepper as needed. Serve the short ribs with the sauce spooned over the top.