Instructions
Step 1 Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and black pepper./n
Step 2 Heat olive oil in a large oven-safe pot over medium-high heat and sear the ribs on all sides until browned, then remove and set aside./n
Step 3 In the same pot, add chopped onion, carrots, and celery, cooking until softened, about 5–7 minutes./n
Step 4 Stir in garlic and tomato paste, cooking for another minute until fragrant./n
Step 5 Pour in red wine and scrape up any browned bits from the bottom of the pot, letting it simmer for 2–3 minutes./n
Step 6 Add beef broth, thyme, and bay leaves, then return the short ribs to the pot.
Step 7 Cover and transfer to the oven, braising for 2.5 to 3 hours until the meat is tender.
Step 8 Remove the ribs and stir butter into the sauce for a rich finish, then serve warm.
Storage and Reheating Tips
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the oven at 300°F (150°C) until warmed through. The flavor often improves the next day as the sauce develops further.
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