Beef Short Ribs Braised

Beef Short Ribs Braised with Carrots & Celery

Ingredients:

3 lbs beef short ribs

Salt and freshly ground black pepper

2 tbsp olive oil

1 large onion, diced

3 garlic cloves, minced

4 carrots, peeled and cut into large pieces

3 celery stalks, chopped

2 tbsp tomato paste

2 cups beef broth (or red wine, or a mix of both)

2 sprigs fresh thyme (or 1 tsp dried)

1 bay leaf

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Instructions:

1. Preheat oven to 325°F (163°C).

2. Season the short ribs generously with salt and pepper on all sides.

3. Sear the ribs:

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs in batches (don’t overcrowd) and sear until browned on all sides. Remove and set aside.

4. Sauté the veggies:

In the same pot, reduce heat to medium. Add onion, garlic, carrots, and celery. Cook for about 5 minutes until slightly softened.

5. Add tomato paste:

Stir in tomato paste and cook for 2 minutes until it darkens slightly.

6. Deglaze:

Pour in beef broth (and/or red wine), scraping up any browned bits from the bottom of the pot.

7. Add back the ribs:

Return the short ribs to the pot. Add thyme and bay leaf. Liquid should come about halfway up the sides of the ribs—add more broth if needed.

8. Braise:

Cover the pot with a lid and place in the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender.

9. Serve:

Remove the ribs and vegetables carefully. Skim fat from the top of the braising liquid if needed, then spoon sauce over the ribs. Serve with mashed potatoes, polenta, or crusty bread.