Red Wine Braised Short Ribs

1: Preheat oven to 350°F.

2: Season short ribs generously with salt and pepper on all sides.

3: Heat oil in a large Dutch oven or braiser over medium-high heat.

4: Working in batches, add short ribs and brown on all sides until crispy. Remove from pot and set aside.

5: Discard all but three tablespoons of fat from the pot.

6: Add onion, carrots, and celery. Sauté until vegetables are slightly softened and onion is translucent, about 2-3 minutes.

7: Stir in flour and tomato paste, and continue to sauté until tomato paste is dark reddish brown.

8: Add wine to the pot and scrape the bottom and sides to release anything stuck.

9: Return short ribs to pot with the vegetable mixture, then add in herbs, garlic, and broth.

10: Cover and bake for 2-2 ½ hours until meat is tender.

11: If tough, bake for an additional 30 minutes.

12: To make sauce, remove short ribs and set aside. Strain broth, discard veggies and herbs.

13: Return broth to pot, skim fat, and heat over medium until reduced and thickened for 10-15 minutes.

14: Spoon sauce over short ribs and serve warm.