Braised Short Ribs
- 3 lbs Bone-in beef short ribs
- Salt and freshly ground black pepper
- 2 tbsps Lucca Extra Virgin Olive Oil
- 2 Stalks of Celery
- 2 Carrots
- 1 Large Yellow or White onion
- 4 Cloves of garlic, minced
- 2 tbsps Tomato Paste
- 2 cups Beef Broth
- 1 cup Dry red cooking wine
- 1 tbsp fresh thyme leaves
- 2 Bay leaves
- 1 tbsp Worcestershire
- Fresh Parsley (garnish)
Instructions
Prep the Ribs: Preheat oven to 325°F (165°C). Pat the short ribs dry and season generously with salt and pepper.
Sear the Ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. Remove and set aside.
Cook the Vegetables: In the same pot, add the onion, carrot, and celery. Sauté until softened, about 5–7 minutes. Add the garlic and tomato paste, cooking for another 2 minutes.
Deglaze the Pot: Pour in the wine and scrape up any browned bits from the bottom. Let the wine simmer for 2–3 minutes to reduce slightly.
Build the Braise: Add the beef broth, thyme, bay leaves, and Worcestershire sauce. Return the short ribs to the pot, making sure they’re mostly submerged in the liquid.
Braise: Cover the pot with a lid and transfer to the oven. Cook for 2.5–3 hours, or until the meat is tender and falling off the bone. Check periodically to ensure the liquid hasn’t evaporated too much, adding a bit of water or broth if needed.
Finish and Serve: Remove the short ribs from the oven. Skim off excess fat from the surface of the sauce if needed. Discard the bay leaves. Garnish with fresh parsley and serve over creamy mashed potatoes, polenta, or buttered noodles.
