Instructions:
Prepare the Short Ribs:
Preheat your oven to 350°F (175°C).
Season the beef short ribs generously with salt and pepper on all sides.
Sear the Ribs:
In a large Dutch oven or heavy oven-safe pot, heat olive oil over medium-high heat.
Add the short ribs in batches, searing until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.
Sauté the Vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for another minute until fragrant.
Deglaze the Pot:
Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let it cook for about 5-7 minutes to reduce slightly.
Add the Remaining Ingredients:
Return the short ribs to the pot and add the beef broth, tomato paste, thyme, rosemary, and bay leaf. The liquid should cover about 2/3 of the ribs.
Bring to a gentle simmer.
Braise the Ribs:
Cover the pot with a lid and transfer it to the preheated oven.
Braise for about 2.5 to 3 hours, or until the ribs are tender and falling off the bone. Check occasionally to ensure there’s enough liquid; add more broth if necessary.
Serve:
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