Preparation Steps

• Preheat oven to 325°F (160°C).
• Pat the short ribs dry with paper towels and season generously with salt and pepper.
• Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs on all sides until deeply browned. Remove ribs and set aside.
• Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 5-7 minutes.
• Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
• Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 2 minutes.
• Return the short ribs to the pot. Add the beef broth, fresh thyme sprigs, and bay leaf. The liquid should come about two-thirds of the way up the ribs. If not, add a little more broth or water.
• Cover the pot tightly and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
• Remove the short ribs from the pot and set aside. Discard the thyme sprigs and bay leaf. Skim off any excess fat from the surface of the braising liquid.
• If you desire a thicker sauce, you can reduce the braising liquid on the stovetop over medium heat until it reaches your desired consistency.
• Serve the short ribs with the braising sauce spooned over the top. Great with mashed potatoes or polenta.