Ingredients
Scale
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups red wine (preferably a full-bodied wine)
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 325°F (160°C) and heat olive oil in a Dutch oven.
- Season short ribs with salt and pepper, then sear until browned on all sides.
- Remove ribs and sauté onion, carrots, and celery until soft, then add garlic.
- Pour in red wine, scraping the bottom of the pot, then stir in beef broth and tomato paste.
- Return ribs to the pot, add thyme, cover, and braise in the oven for about 3 hours until fork-tender.
Notes
- Use a full-bodied red wine for the best flavor.
- Allow the ribs to rest for a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
- Diet: Gluten-Free