Smothered Short Ribs

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Season the short ribs with salt and black pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
4. In the same pot, add onions, garlic, carrots, and celery. Sauté until the onions are translucent.
5. Stir in the tomato paste and cook for 1 minute.
6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes.
7. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid.
8. Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
9. Remove the pot from the oven. Discard the thyme and bay leaves. Adjust seasoning with salt and pepper if needed.
10. Serve the short ribs with the sauce and vegetables over mashed potatoes or polenta.

Prep

• Thaw the beef short ribs if frozen.