Braised Beef Short Ribs Recipe

Prepare the Ribs

Season the beef short ribs with salt and black pepper on all sides.

Sear the Ribs

In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute.

Add Liquids and Herbs

Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Add the bay leaves, thyme, and rosemary.

Braise the Ribs

Return the short ribs to the pot, making sure they are submerged in the liquid. Bring to a simmer, then cover and transfer the pot to a preheated oven at 325°F (165°C). Braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.

Serve

Remove the pot from the oven and let it sit for a few minutes. Discard the bay leaves, and serve the short ribs with the sauce and vegetables.