- 2 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon all-purpose flour
Preheat the oven to 325°F.
Season the beef short ribs generously with salt and pepper.
Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides, about 2-3 minutes per side. Remove from the pot and set aside.
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes, or until softened.
Add the garlic and sauté for an additional minute.
Stir in the beef broth, red wine, thyme, rosemary, bay leaves, tomato paste, and flour. Bring the mixture to a simmer, stirring to combine.
Return the beef short ribs to the pot, making sure they are submerged in the liquid.
Cover the pot with a lid and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling off the bone.
Remove the pot from the oven and let it rest for a few minutes.
Serve the beef short ribs hot, spooning the braising liquid over the top as a sauce.
Enjoy the melt-in-your-mouth flavor of these delicious beef short ribs, which are sure to be a hit with your family and friends.