Red Wine Braised Short Ribs

• 3 lb short rib
• 2 cup red wine
• 2 cup beef broth
• 4 cloves garlic
• 1× onion · halved
• 2× carrot · cut into chunks
• 2 stalks celery · cut into chunks
• 2 sprigs thyme
• 2× bay leaf
• black pepper · to taste
• salt · to taste
• 3 tbsp olive oil

Directions

1. 1

   Preheat oven to 325°F.

2. 2

   Pat short ribs dry and season generously with salt and black pepper.

3. 3

   Heat olive oil in a large heavy pot or Dutch oven over medium-high heat.

4. 4

   Brown the short ribs on all sides until deeply caramelized, about 3-4 minutes per side. Work in batches if needed. Remove and set aside.

   about 10m
5. 5

   In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes.

   about 5m
6. 6

   Add garlic cloves and cook for 1 minute until fragrant.

   about 1m
7. 7

   Pour in red wine and scrape up any browned bits from the bottom of the pot.

8. 8

   Add beef broth, bay leaves, and thyme sprigs.

9. 9

   Return short ribs to the pot, nestling them among the vegetables.

10. 10

    Bring to a simmer, then cover and transfer to the oven.

11. 11

    Braise for 2.5 to 3 hours until short ribs are fork-tender.

    about 2h 45m
12. 12

    Remove from oven and carefully transfer short ribs to a serving platter.

13. 13

    Strain braising liquid, discard solids, and skim fat from the surface.

14. 14

    Optional: reduce liquid on stovetop for a richer sauce.

15. 15

    Serve short ribs with braising liquid spooned over top.