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Directions for Making Braised Beef Short Ribs
1. Prepare the Ribs
Start by patting the short ribs dry with paper towels. Season generously with salt and pepper on all sides.
2. Sear the Ribs
In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove the browned ribs and set them aside.
3. Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Deglaze the Pot
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the wine to a simmer and let it cook for about 5 minutes to reduce slightly.
5. Add the Remaining Ingredients
Stir in the beef broth, tomato paste, thyme, rosemary, bay leaf, Worcestershire sauce, and return the short ribs to the pot. Ensure the ribs are mostly submerged in the liquid.
6. Braise the Ribs
Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Braise for about 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.
7. Finish and Serve
Once cooked, remove the pot from the oven. Carefully take out the short ribs and set them aside on a plate. Discard the bay leaf. If you prefer a thicker sauce, simmer the braising liquid on the stovetop for a few minutes to reduce. Adjust seasoning with salt and pepper to taste.
Serve the short ribs over mashed potatoes, polenta, or rice, drizzled with the rich braising sauce, and garnished with fresh herbs if desired.
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