Slow-Braised Beef Short Ribs

Instructions

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper. In a large Dutch oven over high heat, sear ribs in olive oil until deeply browned on all sides, about 4 minutes per side. Work in batches — crowding makes them steam, not sear. Remove and set aside.
2. Add onion, carrots, and garlic to the same pot. Cook over medium heat 5 minutes. Add tomato paste and cook, stirring, 2 minutes until it darkens. Add wine and scrape up all the browned bits from the bottom.
3. Return ribs to pot. Add broth, herbs, and bay leaves — liquid should come about halfway up the ribs. Bring to a boil, then cover tightly.
4. Braise in oven for 2.5-3 hours until the meat is falling-off-the-bone tender and a skewer meets no resistance. Remove ribs carefully. Strain sauce, discard solids, and simmer to reduce if desired.
5. Serve over creamy polenta or mashed potatoes with the sauce spooned over generously.