Red wine braised short ribs

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Season the short ribs with salt and pepper, then dust with flour.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the ribs on all sides, then remove and set aside.
4. In the same pot, add chopped onions, carrots, and celery. Cook until softened, about 5 minutes.
5. Add minced garlic and tomato paste, cooking for another 2 minutes.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and reduce by half.
7. Return the ribs to the pot, add beef stock, bay leaves, and thyme. Bring to a simmer.
8. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, until the meat is tender and falling off the bone.
9. Remove the pot from the oven, discard the bay leaves and thyme. Skim off any excess fat from the surface.
10. Serve the short ribs with the sauce and vegetables.

Prep

• Thaw beef short ribs in the refrigerator overnight if frozen.