Ingredients
Method
Prep the Ribs (15 minutes):
- Pat the short ribs dry with paper towels, then season generously with salt and pepper on all sides. This ensures a beautiful crust during searing. Feel free to remove excess fat.
Sear the Ribs (10 minutes):
- Heat 1 tablespoon of All Purpose Herb Infused Olive Oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until golden brown on all sides, about 2 minutes per side. Remove and set aside.
Sauté Vegetables (5 minutes):
- Add the remaining olive oil to the pot. Sauté onion, carrots, and celery until softened, about 5 minutes. Add garlic and cook for an additional minute.
Deglaze and Build the Sauce (5 minutes):
- Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping up any browned bits from the bottom of the pot (this is flavor gold). Let the wine reduce by half, about 3 minutes.
Braise the Ribs (2.5 hours):
- Return the ribs to the pot, then add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and transfer to a 325°F oven. Braise for 2.5 hours, or until the meat is tender and falling off the bone.
Serve (5 minutes):
- Remove bay leaves and thyme sprigs. Garnish with parsley and serve hot over mashed potatoes or with crusty bread.
Nutrition
Notes
Utensils You'll Need:
Large Dutch Oven (for searing and braising)
Tongs (to handle the short ribs during searing)
Sharp Knife (for chopping vegetables and trimming ribs)
Cutting Board (for all that chopping)
Wooden Spoon (to stir and scrape up flavor-packed bits)
Measuring Cups and Spoons (for precision, if you're into that sort of thing)
Aluminum Foil (to keep things warm or cover if needed)
Oven Mitts (safety first!)
Paper Towels (to pat the ribs dry and clean up triumphantly)
Serving Platter (to present your masterpiece with flair) Notes: Wine Choices Matter: Go for a wine you’d happily sip. A good red wine makes the sauce sing!
Substitutions Work! If red wine isn’t your jam, swap with pomegranate juice or beef broth.
Make It Ahead: These ribs are even better the next day. Leftovers? They might just win you a culinary Oscar.
Don’t Skip the Sear: The golden crust adds a layer of flavor that makes people ask, “What’s your secret?”
This Is A No Rush Job: Braising is the culinary equivalent of slow dancing. Take your time, enjoy the process,
and savor the reward. Why Cooking This Is a Blast: This recipe is your golden ticket to food nirvana. The kind of cooking that makes you feel like a boss in the kitchen, even if you’re usually the “instant ramen” type. There’s a primal joy in searing meat, a zen-like calm in watching wine reduce, and a magical moment when you pull the pot out of the oven, and your entire home smells like the set of a Food Network show. The best part? This is comfort food with pizzazz. Perfect for impressing dinner guests or just treating yourself to a meal that feels like a bear hug. It’s equal parts therapy session and culinary triumph—because who doesn’t love their kitchen turning into a five-star bistro?
Large Dutch Oven (for searing and braising)
Tongs (to handle the short ribs during searing)
Sharp Knife (for chopping vegetables and trimming ribs)
Cutting Board (for all that chopping)
Wooden Spoon (to stir and scrape up flavor-packed bits)
Measuring Cups and Spoons (for precision, if you're into that sort of thing)
Aluminum Foil (to keep things warm or cover if needed)
Oven Mitts (safety first!)
Paper Towels (to pat the ribs dry and clean up triumphantly)
Serving Platter (to present your masterpiece with flair) Notes: Wine Choices Matter: Go for a wine you’d happily sip. A good red wine makes the sauce sing!
Substitutions Work! If red wine isn’t your jam, swap with pomegranate juice or beef broth.
Make It Ahead: These ribs are even better the next day. Leftovers? They might just win you a culinary Oscar.
Don’t Skip the Sear: The golden crust adds a layer of flavor that makes people ask, “What’s your secret?”
This Is A No Rush Job: Braising is the culinary equivalent of slow dancing. Take your time, enjoy the process,
and savor the reward. Why Cooking This Is a Blast: This recipe is your golden ticket to food nirvana. The kind of cooking that makes you feel like a boss in the kitchen, even if you’re usually the “instant ramen” type. There’s a primal joy in searing meat, a zen-like calm in watching wine reduce, and a magical moment when you pull the pot out of the oven, and your entire home smells like the set of a Food Network show. The best part? This is comfort food with pizzazz. Perfect for impressing dinner guests or just treating yourself to a meal that feels like a bear hug. It’s equal parts therapy session and culinary triumph—because who doesn’t love their kitchen turning into a five-star bistro?