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Servings: 4
Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Ingredients:
4 lbs beef short ribs, bone-in
Salt and pepper, to taste
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon)
2 cups beef broth
1 tablespoon tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Instructions:
Prepare the Short Ribs:
Preheat your oven to 350°F (175°C).
Season the beef short ribs generously with salt and pepper on all sides.
Sear the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
Add the short ribs in batches, searing until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
Sauté the Vegetables:
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