Braised Beef Short Ribs

Pat the beef short ribs dry with paper towels and season generously on all sides with salt, pepper, and your preferred spices (e.g., garlic powder, paprika).

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.

In the same pot, add the chopped onions, carrots, and celery. Sauté over medium heat until the vegetables are softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes until fragrant.

Pour in the red wine and bring to a simmer, scraping up any remaining browned bits from the bottom of the pot. Cook for 2-3 minutes until the wine has slightly reduced. Add the beef broth and fresh thyme and rosemary sprigs.

Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the liquid to a gentle simmer. Cover the pot tightly and transfer to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the meat is fork-tender and easily pulls away from the bone.

Carefully remove the short ribs from the pot and set aside. Skim any excess fat from the surface of the braising liquid. You can strain the sauce for a smoother consistency, or serve as is. Serve the ribs with the rich braising liquid and your preferred side dishes.