1. Prepare the Ribs

Start by seasoning the short ribs generously with salt and pepper. This step enhances the natural flavors of the meat and forms a flavorful crust when seared.

2. Sear the Short Ribs

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat. Once hot, add the short ribs to the pot, being careful not to overcrowd them. Sear the ribs on all sides until they’re deeply browned, about 3-4 minutes per side. This caramelization adds depth and flavor to the final dish.

Once the ribs are seared, remove them from the pot and set them aside. It’s important to take your time with this step to achieve a good sear. Don’t rush—it’s worth it for the extra flavor!

3. Sauté the Aromatics

In the same pot, reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they start to soften and develop some color. The vegetables will pick up the fond (the browned bits left from the meat), which adds even more flavor to the dish.

Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Deglaze with Wine

Next, pour in the red wine to deglaze the pot, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. The wine helps lift the fond from the pot and infuses the sauce with its rich, fruity flavor.

Allow the wine to simmer for about 5 minutes, reducing slightly to concentrate the flavor. This step adds depth and complexity to the braising liquid.

5. Add the Beef Broth and Other Ingredients

Once the wine has reduced, add the beef broth, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the pot. Stir to combine. The tomato paste adds a rich, umami flavor, and the Worcestershire sauce provides a bit of tang and complexity to the sauce.

Return the short ribs to the pot, making sure they are submerged in the liquid. If needed, add more beef broth or water to ensure the ribs are mostly covered.

6. Braise the Ribs

Bring the braising liquid to a simmer over medium-high heat. Once simmering, reduce the heat to low and cover the pot with a tight-fitting lid. Allow the short ribs to braise for about 3 ½ to 4 hours, or until the meat is fall-off-the-bone tender. The cooking time may vary slightly depending on the size of the ribs, so check for tenderness by gently pulling on the meat with a fork.

It’s important to check the pot occasionally to make sure the liquid level doesn’t get too low. If needed, add more broth or water to keep the ribs mostly submerged.

7. Finish and Serve

Once the short ribs are tender and the meat is pulling away from the bone, remove the pot from the heat. Carefully transfer the ribs to a platter and cover with foil to keep warm.

If you’d like to intensify the flavor of the braising liquid, you can reduce it further by simmering it uncovered for an additional 10-15 minutes. Once the sauce has reached your desired consistency, taste it and adjust the seasoning with salt and pepper as needed.

For extra richness, you can swirl in 1-2 tablespoons of butter to the sauce just before serving. This step adds a velvety finish to the sauce.

Serve the braised beef short ribs with the sauce poured over the top, along with your favorite sides.