| 5 Pounds Bone-In Beef Short Ribs (about 6) | |
| Kosher Salt, as needed | |
| 2 – 3 tbsp. Olive Oil | |
| 1 Large Yellow Onion, sliced | |
| 3 Celery Ribs, cut into ½ inch pieces | |
| 3 Carrots, cut into ½ inch pieces | |
| 4 Garlic Cloves, peeled | |
| 1 cup Tomato Paste | |
| 3 cups Red Wine | |
| 2 cups Beef Broth | |
| 1 bunch Fresh Thyme | |
| 2 Bay Leaves |
Braised Beef Short Ribs are a delightful and hearty dish that’s worth the time and effort.
| 1. | Preheat the oven to 375F, making sure the rack is positioned to fit the Dutch oven with the lid on. |
| 2. | Heat the Dutch oven over medium-high heat. Season all sides of the short ribs with salt. Once heated, add olive oil and, working in batches, sear all sides of the short ribs. Remove the ribs once seared and set aside. |
| 3. | Add the onions, celery, and carrots to the rendered fat in the Dutch oven. Sauté for 5 – 6 minutes or until tender. Next, add the garlic, tomato paste, and continue to sauté for 1 additional minute. |
| 4. | Deglaze the Dutch oven with red wine, making sure to scrape up all the little bits on the bottom. Bring to a light simmer and allow to slightly reduce. |
| 5. | Pour over the beef broth, add the thyme, and bay leaves. Cover and transfer to the oven. Cook with the cover on for 3 hours, or until the meat is very tender. |
| 6. | Enjoy immediately with desired sides. |
