Ingredients:
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5–6 beef short ribs (each 300–400g / 10–14 oz)
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1½ teaspoons salt
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1½ teaspoons black pepper
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2 tablespoons olive oil
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3 garlic cloves, crushed
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1 large onion (brown, yellow, or white), chopped
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2 celery stalks, chopped
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2 carrots, chopped
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2 tablespoons tomato paste
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2 cups (500ml) dry red wine
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2 cups (500ml) low-sodium beef stock or broth
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2 sprigs of thyme (optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 160°C / 325°F.
2. Season and Sear Ribs:
Pat the beef short ribs dry with paper towels. Season generously with salt and pepper on all sides.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until browned on all sides (about 2–3 minutes per side). Remove and set aside.
3. Sauté Vegetables:
In the same pot, add garlic, onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until softened.
Stir in the tomato paste and cook for another 2 minutes to caramelize slightly.
4. Deglaze with Wine:
Pour in the red wine and bring to a simmer. Scrape the bottom of the pot to release all the flavorful browned bits. Let simmer for 10 minutes to reduce slightly.
5. Add Stock and Ribs:
Pour in the beef stock and add thyme sprigs (if using). Return the short ribs to the pot, making sure they are mostly submerged in the liquid.
6. Bake:
Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the ribs are fall-off-the-bone tender.
7. Serve:
Remove the ribs from the pot. Skim any excess fat from the surface of the sauce. If desired, simmer the sauce on the stove for a few minutes to thicken.
Serve the short ribs hot, spooning the rich sauce and vegetables over the top.
Tips:
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Note 1: Choose well-marbled ribs for best flavor.
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Note 2: Use a bold red wine like Cabernet Sauvignon, Shiraz, or Merlot.
Enjoy your delicious, melt-in-your-mouth braised beef short ribs!