Beef Short Ribs: Braised in Red Wine

Ingredients:

• 3 to 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons vegetable oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf

1. Preheat oven:
   Preheat your oven to 325°F (160°C).
2. Season and sear the ribs:
   Pat the short ribs dry and season generously with salt and pepper. Heat the vegetable oil in a large, heavy oven-safe pot or Dutch oven over medium-high heat. Sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. Remove the ribs and set aside.
3. Sauté the vegetables:
   In the same pot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened and golden, about 5-7 minutes. Add the minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
4. Deglaze with wine:
   Pour in the red wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot. Bring the wine to a simmer and reduce by about half, approximately 10 minutes. This intensifies the flavor.
5. Add broth and herbs:
   Return the short ribs to the pot. Add the beef broth, fresh thyme, rosemary, and bay leaf. The liquid should come about halfway up the sides of the ribs—add more broth or water if necessary.
6. Braise in oven:
   Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
7. Rest and serve:
   Carefully remove the ribs from the pot and let them rest briefly. If desired, strain the braising liquid and skim off excess fat. You can reduce the sauce on the stove for a thicker gravy.
8. Serve:
   Serve the short ribs hot with the rich braising sauce spooned over. They pair beautifully with creamy mashed potatoes, polenta, or roasted root vegetables.

• For a richer sauce, add a splash of balsamic vinegar or a teaspoon of sugar during the wine reduction.
• This dish can be prepared a day ahead — flavors deepen after resting overnight.
• Use a full-bodied red wine for the best flavor; avoid cooking wines.