Ingredients:
- 3 lbs (1.36 kg) bone-in beef short ribs
- 2 tbsp (30 ml) olive oil
- 2 tbsp all-purpose flour, for dredging
- 1 large onion, chopped (approx. 150g)
- 2 carrots, peeled and chopped (approx. 100g)
- 2 celery stalks, chopped (approx. 100g)
- 4 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) dry red wine (like Cabernet Sauvignon or Merlot)
- 4 cups (950ml) beef broth (low sodium preferred)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15ml) Worcestershire sauce
- Salt and freshly ground black pepper to taste
Instructions:
- Pat the short ribs dry and season generously with salt and pepper. Dredge lightly in flour.
- Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned (about 3-4 minutes per side). Remove ribs and set aside.
- Add onion, carrots, and celery to the Dutch oven and cook until softened and lightly browned (about 5-7 minutes). Add garlic and tomato paste, cooking for another minute until fragrant.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot. Reduce wine by half (about 5 minutes).
- Add beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce to the pot. Bring to a simmer.
- Return the short ribs to the Dutch oven, ensuring they are mostly submerged in the braising liquid. Bring back to a gentle simmer, then cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Braise for 3-3.5 hours, or until the short ribs are fork-tender. Check occasionally and add more broth if needed to keep the ribs submerged.
- Remove the short ribs from the pot and set aside. Remove bay leaves, thyme and rosemary stems.
- Strain the braising liquid through a fine-mesh sieve into a saucepan. Skim off any excess fat. Bring the liquid to a simmer and reduce to desired consistency (about 10-15 minutes). Adjust seasoning with salt and pepper as needed.
- Return the short ribs to the gravy. Spoon gravy over ribs to serve.