Brown the Short Ribs

1. Prep the Ribs: Pat the bone-in short ribs dry with paper towels. This step helps the ribs sear properly and develop a nice brown crust. Season the short ribs generously with salt and black pepper on all sides.
2. Sear the Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the short ribs to the pot, working in batches if necessary to avoid overcrowding. Brown the ribs on all sides, about 2-3 minutes per side. This step helps to lock in the flavor and gives the meat a beautiful color. Once browned, remove the ribs from the pot and set them aside.

Sauté the Vegetables

3. Sauté Aromatics: In the same pot, add the chopped onion, carrot, and celery. Cook over medium heat for 5-6 minutes, stirring occasionally, until the vegetables soften and begin to caramelize. Add the minced garlic and cook for another minute until fragrant.
4. Add Tomato Paste: Stir in the tomato paste and cook for another 1-2 minutes. This helps to deepen the flavor of the sauce and adds richness to the dish.

Deglaze the Pot

5. Deglaze with Red Wine: Pour in 2 cups of dry red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits (also known as fond) stuck to the bottom. These flavorful bits will add depth to the sauce. Let the wine simmer for 2-3 minutes to reduce slightly.
6. Add Broth and Herbs: Add the beef broth to the pot, followed by the thyme, rosemary, bay leaves, dried oregano, and dried basil. Stir to combine all the ingredients, ensuring the herbs are evenly distributed.

Braise the Short Ribs

7. Return the Ribs: Nestle the browned short ribs back into the pot, making sure they are submerged in the braising liquid as much as possible. If needed, add a bit more broth to ensure the ribs are mostly covered.
8. Braise the Ribs: Cover the pot with a tight-fitting lid and reduce the heat to low. Let the ribs braise for 3-4 hours, or until the meat is incredibly tender and falling off the bone. During the braising process, the meat will absorb the flavors of the wine, herbs, and vegetables, becoming meltingly tender.
9. Check for Tenderness: After about 3 hours, check the short ribs by inserting a fork into the meat. It should easily fall apart when fully cooked. If the ribs are not yet tender, continue braising for an additional 30-60 minutes.

Finish the Sauce

10. Remove the Ribs and Strain the Sauce: Once the ribs are fully cooked, remove them from the pot and set them aside on a plate, covering them with foil to keep them warm. Strain the braising liquid to remove the vegetables and herbs, discarding the solids. Return the strained liquid to the pot and bring it to a simmer over medium heat. Let it reduce for about 10-15 minutes until the sauce thickens to your desired consistency.
11. Adjust Seasoning: Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or herbs to taste.

Serve the Ribs

12. Plate and Serve: To serve, place the short ribs on a platter or individual plates. Spoon the reduced wine sauce over the ribs, ensuring each piece is generously coated in the flavorful sauce.
13. Garnish: Sprinkle freshly chopped parsley over the top for a burst of color and freshness. Serve the ribs with gluten-free mashed potatoes, polenta, or a side of vegetables to complete the meal.