Braised Short Ribs

Take your short ribs out of the fridge so they’re closer to room temperature while you chop the carrots and onion.

Sauté Aroma Veggies:
Heat 1 tablespoon of olive oil in a large, oven-proof pot (like a Dutch oven) over medium-high heat. Add the diced onion and chopped carrots and cook just until they begin to soften — stir so they don’t burn. Then scoop them out and set them aside.

Brown the Meat:
Sprinkle salt and pepper on all sides of the ribs, then lightly dust them with flour. Add the remaining 2 tablespoons of oil to the hot pot. Place the ribs in and sear them on all sides until nicely browned — this step builds deep flavor. Pull them out and set aside.

Deglaze the Pot:
Pour in the red wine and scrape up the browned bits sticking to the bottom — that’s flavor gold! Let the wine boil for a couple minutes to reduce a bit.

Build the Braising Liquid:
Stir in the beef broth, a pinch of salt and pepper, and the tomato paste. Give it a taste and adjust seasoning if needed.

Assemble for the Oven:
Return the ribs and sautéed veggies to the pot. Tuck in the fresh thyme and rosemary. Put the lid on.

Braise Slowly:
Slide the pot into a 350°F oven. After about 2 hours, lower the heat to 325°F and keep cooking for another 30–45 minutes. You want the meat so tender it nearly falls off the bone.

Rest & Finish:
Let the ribs rest in the pot (lid on) for about 20 minutes when they’re done. Skim off any fat on top before serving.

Serve:
Spoon the rich sauce over the ribs and serve them over mashed potatoes, noodles, or your favorite sides.