Braised Beef Short Ribs with Carrots and Celery in Savory Gravy
Ingredients:
3–4 lbs beef short ribs, bone-in
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
3 carrots, peeled and cut into large chunks
3 celery stalks, chopped
2 tbsp tomato paste
1 cup red wine
3 cups beef broth
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
2 tbsp flour (optional, for thickening)
2 tbsp fresh parsley, chopped (for garnish)
Instructions:
Preheat oven to 325°F (165°C).
Season short ribs generously with salt and pepper.
In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
Stir in garlic and tomato paste, cooking for 1–2 minutes.
Deglaze with red wine, scraping up browned bits. Let simmer 3 minutes.
Return short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. Liquid should mostly cover the ribs.
Bring to a simmer, then cover and transfer to the oven. Braise for 2.5 to 3 hours, or until meat is tender and falling off the bone.
Remove ribs and vegetables. Discard herb stems and bay leaves.
Optional: Skim fat from surface. If thicker gravy is desired, whisk flour with 1/4 cup cold water, then stir into the pot and simmer until thickened.
Return ribs and vegetables to the gravy. Heat through.
Serve hot, garnished with fresh parsley.