Preparation Guide

Shopping List

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

Preparing Instructions

1. Preheat the oven to 325°F (160°C). Season the short ribs generously with salt and pepper.

2. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 3 minutes per side. Remove the ribs and set aside.

Cooking Instructions

3. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Add the garlic and tomato paste, cooking for another 2 minutes.

4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes, then add the beef broth, thyme, and bay leaves. Return the short ribs to the pot.

Serving Instructions

5. Cover the pot and transfer to the oven. Braise for 2 to 2.5 hours, or until the meat is tender and falls off the bone. Serve the short ribs with the braising liquid over mashed potatoes or polenta.