Braised Short Ribs

Instructions

1. Season and prepare the ribs
   Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. Let them sit at room temperature for 30 minutes before cooking.
2. Sear the meat
   Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to a plate and set aside.
3. Sauté the vegetables
   Reduce heat to medium and add onions, carrots, and celery to the same pot. Cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot. Add garlic and cook for another minute until fragrant.
4. Build the braising liquid
   Stir in tomato paste and cook for 2 minutes. Pour in the red wine, stirring and scraping the bottom of the pot to deglaze. Bring to a simmer and cook until the wine has reduced by half, about 5-7 minutes.
5. Add stock and aromatics
   Add beef stock, thyme sprigs, and bay leaves. Return the short ribs to the pot, along with any accumulated juices. The liquid should come about 3/4 up the sides of the ribs. If necessary, add a little more stock or water.
6. Braise the ribs
   Bring the liquid to a simmer, then cover the pot with a tight-fitting lid. Transfer to a preheated 325°F (165°C) oven and cook for 2.5-3 hours, until the meat is very tender and falling off the bone.
7. Finish the sauce
   Once the ribs are tender, carefully transfer them to a serving platter. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on the solids to extract flavor. Skim excess fat from the surface and simmer the sauce over medium heat until slightly thickened, about 10 minutes.
8. Serve
   Return the short ribs to the sauce to warm through. Serve the short ribs with the sauce spooned over them, garnished with fresh parsley. They pair perfectly with creamy mashed potatoes, polenta, or buttered egg noodles.