Ingredients

• 4 to 5 lb beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil (or neutral oil)
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef stock
• 1 bay leaf
• 4 sprigs fresh thyme
• Optional: 1 tablespoon butter for finish
• Optional: 1 tablespoon all-purpose flour for thickening (if desired)

Instructions

1. Season short ribs generously with salt and pepper.

2. Heat oil in a large Dutch oven over medium-high heat. Brown ribs on all sides, then transfer to a plate.

3. In the same pot, add onion, carrot, and celery; cook until softened, about 5–7 minutes.

4. Add garlic and tomato paste; cook 1–2 minutes.

5. Deglaze with red wine, scraping up browned bits from the bottom.

6. Return ribs to pot. Add beef stock, bay leaf, and thyme.

7. Bring to a simmer, then cover and braise in a 325°F (165°C) oven or on the stovetop until ribs are very tender, about 2.5–3.5 hours.

8. Remove ribs; skim fat from braising liquid. If desired, whisk in butter or flour to slightly thicken sauce.

9. Return ribs to pot; season with salt and pepper to taste. Serve with potatoes, polenta, or crusty bread.