Red Wine Braised Short Ribs

Cooking Instructions

1. Preheat oven to 325°F.  
2. Season the short ribs all over with salt and pepper.  
3. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering.  
4. Add the short ribs, a few at a time so you don’t over crowd the pan, and cook, until browned on each side. 
5. Transfer the browned short ribs to a large plate and set aside. 
6. Reduce heat to medium-low and add the onions, stirring occasionally, until soft and translucent, about 5 minutes. 
7. Add the garlic and cook, stirring occasionally, 2 minutes more. 
8. Add the tomato paste and cook, stirring constantly, for 1 minute. 
9. Add the flour and cook, stirring constantly, until fully absorbed by the onion-tomato mixture, about 1 minute.
10. Add the wine, broth, sugar, bay leaf and thyme sprigs; increase the heat to high and bring to a boil, scraping the bottom of the pan to loosen browned bits. 
11. Add the short ribs and any accumulated juices to the pot and return to a boil. 
12. Cover the pot with a lid, transfer to the oven, and cook for 2 hours. 
13. Carefully remove the pot from the oven. Stir in the carrots. 
14. Cover and return the pot to the oven and cook 45 to 60 minutes more, or until the carrots and meat are tender. 
15. Remove the bay leaf and thyme sprigs. 
16. Taste the sauce and adjust seasoning, if necessary. 
17. Serve with roasted potatoes and your favorite green vegetable for a hearty meal.