Beef short ribs are seared hard, then slowly braised in red wine, beef stock, and aromatics until impossibly tender. The braising liquid reduces to a glossy, restaurant-worthy sauce.
1. Preheat oven to 160Β°C. Season short ribs generously with salt and pepper.
2. Sear ribs in batches in olive oil over high heat until deeply browned on all sides, about 8 minutes per batch.
3. In the same pan, sautΓ© onion, carrot, and celery for 5 minutes. Add garlic and tomato paste, cook 2 minutes.
4. Pour in wine, bring to a simmer, and scrape up any browned bits. Add stock, thyme, and bay leaves.
5. Nestle ribs back in, cover, and braise in the oven for 2.5β3 hours until meat is falling off the bone.
6. Remove ribs. Strain and reduce the braising liquid until glossy. Spoon over ribs to serve.Shared by AndreiaΒ Β Β
