Beef Short Ribs Braised with Carrots and Celery

✅️1. Preheat oven to 325°F (163°C).

✅️2. Season the short ribs generously with salt and pepper.

✅️3. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes. Remove and set aside.

✅️4. Add the onion, garlic, carrots, and celery to the pot. Cook for about 5 minutes, stirring, until the vegetables begin to soften.

✅️5. Stir in the tomato paste and flour, cooking for 2 minutes to blend everything well.

✅️6. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 5 minutes.

✅️7. Add the beef stock, thyme, and bay leaves. Return the browned ribs to the pot, making sure they’re mostly submerged in the liquid.

✅️8. Cover tightly and transfer to the oven. Braise for 2½ to 3 hours, until the meat is tender and easily comes off the bone.

✅️9. Remove thyme sprigs and bay leaves. Skim any excess fat from the surface.

✅️10. Serve the ribs hot with a generous spoonful of the savory gravy and vegetables. Sprinkle with chopped parsley for a fresh finish.

◾️Prep Time: 20 min | Cook Time: 3 hrs | Total: 3 hrs 20 min

◾️Calories: ~495 per serving | Yields: 6 servings