Braised Short Ribs (AI Generated)

Ingredients

• 4 lbs bone-in beef short ribs
• Kosher salt and black pepper
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 2 cups beef broth
• 2 sprigs fresh thyme
• 2 bay leaves

Instructions

1. Season short ribs generously with salt and pepper.
2. Heat oil in a dutch oven over medium-high heat. Sear ribs on all sides until deeply browned, about 3 minutes per side. Work in batches — don’t crowd. Remove and set aside.
3. Reduce heat to medium. Add onion, carrots, celery. Cook 6–8 minutes until softened.
4. Add garlic, cook 1 minute.
5. Add tomato paste, stir and cook 2 minutes until it darkens.
6. Pour in wine, scrape up all the browned bits. Simmer until reduced by half, about 3 minutes.
7. Add broth, thyme, bay leaves. Return ribs to pot, bone-side up. Liquid should come about ⅔ up the sides.
8. Bring to a simmer, cover with lid, transfer to 325°F oven.
9. Braise 2.5–3 hours until meat is fork-tender and pulling away from bone.
10. Remove ribs. Skim fat from sauce (or chill overnight and lift off solidified fat). Discard bay leaves and thyme. Reduce sauce on stovetop if it’s too thin.
11. Serve ribs with sauce over mashed potatoes or polenta.

Notes

• Don’t use expensive wine. Something you’d drink a glass of is fine. Cooking wine from a bottle is not.
• These are genuinely better the next day. Braise ahead, chill, reheat.
• The sear on the ribs is where all the flavor starts. Be patient and get real color.