Ingredients:

  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 2 cups red wine, preferably a dry variety like Merlot
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • 2 teaspoons dried thyme
  • 2 bay leaves
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Season the ribs generously with salt and pepper.
  3. In a Dutch oven, heat olive oil over medium-high heat. Add the ribs, searing on all sides until golden brown (about 4-5 minutes per side). Remove and set aside.
  4. In the same pot, add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  5. Pour in the red wine, scraping the bottom to lift the fond. Bring to a simmer and reduce by half.
  6. Stir in beef broth, tomato paste, thyme, and bay leaves. Return the ribs to the pot.
  7. Cover the pot and transfer to the preheated oven. Bake for 2.5 - 3 hours until the meat is tender and falling off the bone.
  8. Remove from oven, discard bay leaves, and ladle into bowls, garnished with fresh parsley if desired.