STEP 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Braising short ribs in a low and slow oven is what helps develop the tenderness and depth of flavor that makes this dish stand out.

STEP 2: Sear the Short Ribs

Pat the short ribs dry with paper towels, as moisture on the surface can prevent a good sear. Season them generously with salt and black pepper. Heat 2 tablespoons of olive oil in a large, heavy-duty ovenproof pot or Dutch oven over medium-high heat. Once the oil is hot, add the short ribs to the pot in batches, being careful not to overcrowd the pot.

Sear the short ribs on all sides until they develop a rich, golden-brown crust, about 3-4 minutes per side. This caramelization process adds depth of flavor to the final dish, so don’t rush this step! Once browned, remove the short ribs from the pot and set them aside on a plate.

STEP 3: Sauté the Aromatics

In the same pot, add the chopped onion and carrots. Sauté over medium heat for 5-7 minutes until softened and slightly caramelized, stirring occasionally. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

STEP 4: Deglaze the Pot with Wine

Pour in the red wine, scraping up any browned bits from the bottom of the pot using a wooden spoon. These browned bits (also known as fond) hold a lot of flavor, and deglazing with wine helps incorporate them into the sauce. Bring the wine to a simmer and cook for 5 minutes to reduce slightly.

STEP 5: Add the Broth and Seasonings

Add the beef broth, tomato paste, Worcestershire sauce, bay leaf, rosemary, and thyme to the pot. Stir to combine. Taste the broth and adjust the seasoning with more salt and pepper, if needed. Add brown sugar to balance out the acidity of the wine and broth, creating a richer, well-rounded sauce.

STEP 6: Braise the Short Ribs

Return the short ribs to the pot, making sure they are mostly submerged in the liquid. If needed, add more broth or water to ensure they are covered. Bring the liquid to a simmer, then cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Braise the short ribs in the oven for about 3 to 3.5 hours, or until the meat is incredibly tender and easily pulls away from the bone. You may want to check halfway through and give the ribs a gentle stir, but they’ll need the full braising time to develop their flavor.

STEP 7: Finish the Sauce

Once the short ribs are done braising, carefully remove the pot from the oven. Remove the short ribs and set them aside. Discard the bay leaf, rosemary, and thyme sprigs. If you prefer a thicker sauce, you can place the pot on the stove over medium-high heat and simmer the sauce for 10-15 minutes to reduce it to your desired consistency.

For a smoother sauce, use a hand blender or regular blender to puree the sauce before returning it to the pot. Taste the sauce and adjust seasoning with more salt, pepper, or a touch more brown sugar if needed.

STEP 8: Serve

To serve, place the short ribs on a platter or individual plates, then ladle the rich braising sauce over the top. Garnish with fresh parsley for a pop of color and added freshness.